Citric Acid

Used to lower pH of wines, adding a crisp or tart finish, preserving color in white wines, or as a preservative and antioxidant.

Also used in sanitizing solutions to lower pH, therefore making the SO2 solution more effective. For Sanitizing Solution, use 1 tbsp. per gallon along with 1 tbsp. metabisulfite per gallon. Citric is not added directly to must prior to either primary or Malolactic (ML) fermentation as its metabolism can lead to volatile acidity.