Citric acid is used in wine making as a flavour enhancer and, if required, to reduce the pH of the "must" to the correct range of approximately 3.2 – 3.5.
- Increase acidity at a ratio of 0.1% for each teaspoon per 4.5L in wine.
- If pH is 3.6 add 1g/litre. If pH is 3.8 add 2g/litre. If pH is 4.0 add 3g/litre.
- NOTE: More than 3g/litre is not recommended.