Use for acid adjustments in fruit wines. Adjusting acid to taste in fully fermented grape wines. Also used in barrel care as an acidifier (lowers pH) when combined with sulfites in a rinsing solution. 1 teaspoon equals approximately 3.6g. Do not mix with highly alkaline solutions (e.g. sanitizers). Release of potentially harmful gases possible. Citric acid will decompose under the influence of malolactic bacteria, forming diacetyl, and may cause arise in volatile acidity (vinegar aroma). Use in unfermented grape wines is not recommended.
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