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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, as well as for cleaning purpose.
Often added to wines to increase acidity, complement a specific flavor or prevent ferric hazes. Since bacteria use citric acid in their metabolism, it may increase the growth of unwanted microbes. Often to increase acidity of wine, winemakers will add tartaric acid instead.
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