top of page

Citric acid is a weak organic acid that is commonly used in winemaking to increase acidity, adjust pH, and prevent iron casse. It is a natural preservative and additive that can also be used to clean and sanitize winemaking equipment.


Citric acid is a versatile product that can be used at any stage of the winemaking process. It is often added to must or juice to increase acidity and improve the flavor and balance of the wine. Citric acid can also be added to finished wines to adjust pH or prevent iron casse.

Citric Acid

  • 1 oz, 2 oz, 1 lb, 5 lb, 10 lb, 50 lb

bottom of page