Vintessentials Citric Acid - Spec 30 Tests

Citric acid may be used at the final stages of winemaking to make minor adjustments to acid levels without affecting the bi-tartrate stability of the wine.

In wine, it can be determined enzymatically by monitoring a reaction that consumes NADH.

The amount of NADH consumed is measured at 340 nm and is stoichiometrically related to the amount of citric acid present.