Colorless, sour-tasting acid (Citric acid) found in many plants - especially citrus fruits, mushrooms and milk - occurs. In wine, she is one of the non-volatile acids and is contained in a proportion of 0.1 to 0.3 g / l. at Eiswein and very sweet Crying, the proportion can rise to 6 g / l. At a malolactic fermentation she is from the Lactic acid bacteria reduced. Citric acid is also used for the leavening (Increase in tartaric acid) used. Furthermore, it also has a stabilizing effect against iron clouding.
When removing from Weinstein, as well as the purification of acid residues and other contaminants in containers, hoses and cellar machines, citric acid also plays an important role. It is therefore suitable because it is naturally contained in the wine. Citric acid is made artificially by means of mold fungus Aspergillus niger produced. See all wine ingredients below total extract,