Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. It is also used to increase acidity at a ratio of 0.1% for each teaspoon per gallon in wine. Be careful with how much you add to your wine because you will get a very tart flavor if you use to much.
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This works well to help lower the pH of wine. Measure well because unlike other acids this can change the wines flavor.
When I add acid, I add mostly Citric, with a touch of Malic and Tartaric to round it out. I wouldn't dream of doing this without a pH meter.
I use several acids to adjust my Wines pH rather than rely on a blended powder, so I have more control. Citric acid is noticeable above a not so low threshold so add a little at a time in a sample then scale up.
I use a mixture for wine making, to adjust the pH. I mix it with Malic and Tartaric acid based on the acid testing kit results. Many of the bases I use work best with Citric acid so I use it in higher proportions._x000D_
This works well to help lower the PH of my wine. You do have to be careful about adding to much and changing the flavor of your product.