II.3.3.8 Treatment with citric acid

Classification:

• Citric acid, monohydrate : additive

 

Definition :

 

Addition of citric acid to wine.

Objective :

 

To bind ferric ions in a soluble complex anion and thus to lessen the tendency to form iron hazes.

 

Prescriptions :

 

a)        The maximum citric acid content of the wine at the point of consumption shall be 1 g/l.

b)       The citric acid used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted