Citric Acid

Naturally present in most fruits, (especially lemons and raspberries), citric acid is quite inexpensive. However, it can impart a sharp acidic taste. For this reason, tartaric acid is preferred over citric acid in winemaking.

Osorno sells citric acid as a fine crystalline powder in 1 kg jars.

Chemical Information:

CAS # 77-92-9 (anhydrous), 5949-29-1 (monohydrate)
FW 192.13 g/mol
Solubility 750 g/l
pK_a 3.13 (first stage), 4.76 (second stage), 6.4 (third stage)

Citric acid largely survives the fermentation process and the ageing process of wine. In other words, the acidity born from citric acid in wine does not change much over time.