Citric Acid - 100g - Vintner's Harvest

A natural preservative used in wines to add an acidic, zesty taste.

Citric acid can be used as a final rinse after sterilising equipment to adjust the pH of the water used. Citric acid cannot be used to adjust the acidity / pH in wines.

Citric acid is also great for the production of cheese and many other artisan made foods and beverages.

Its job is to coagulate the milk (chemical reaction with the proteins in the milk causing it to separate into curds and whey).

Ideal when making Ricotta, Mozzarella, Paneer, Mascarpone and other simple fresh cheeses.

Citric acid is an organic acid that is a component of all aerobic living organisms-most abundantly, and not surprisingly, in citrus fruit. This weak acid has been used as an additive in processed foods for more than 100 years as a preservative, a sour flavouring, or an emulsifying agent. Because of its effective preservative properties, citric acid can be found in most canned and jarred foods to prevent botulism.

Vintner’s Harvest understands first hand the needs not only of the home enthusiast, but also the boutique and small scale wine producer.

We offer a range of quality yeasts, fruit wine bases, fruit purees and wine equipment sourced from around the world.