COMPOSITION
Monohydrate citric acid (E 330).

CHARACTERISTICS
CITRIC ACID is found in many fruits.
It is used in the food industry as an acidifier for various products.
In wine-making, it is used for preventing ferric or oxidasic alterations
It comes in a pure white crystalline powder form and is prepared in such a way as to ensure that its characteristics remain unaltered.

USES
CITRIC ACID is a stabilizer that has an effective action on iron III due to its ability to unite the iron with other molecules to form a soluble anion.
Thanks to this property, CITRIC ACID, when used in association with L-ascorbic acid in wine production, prevents ferric precipitation by aeration to the extent that it renders chemical deferrization unnecessary in wines with reasonable quantities of iron.
The action of CITRIC ACID improves tartaric and colour stability.
In wine, it also improves the organoleptic qualities of the product and brings freshness to the finished product.
The addition of 0.93 gIL of CITRIC ACID increases acidity by 1 %0, expressed as tartaric acid.
When using CITRIC ACID, comply with the relative legal regulations in force.

Pricing is available on request