Everything you need to know about citric acid (E330)

dans le vin

Citric acid is a naturally-occurring substance that plays an important role in balancing the flavour of a wine. Here are the key points to know about this invaluable friend of the winemaker.

For a wine to taste good, it needs to strike the right balance between acidity and sweetness. This is where citric acid, also known as an “acidity corrector” or “acidity regulator”, comes in. Naturally present in fruit, particularly citrus fruit, this molecule plays a discreet (but important!) role at the end of the winemaking process: it guarantees wine lovers the best possible tasting experience, by accentuating a wine’s aromatic freshness. To better understand its usefulness, here are the key points to remember about citric acid in wine.

What is citric acid?

Citric acid is an organic molecule naturally present in many fruits (and particularly, in very small quantities, in grapes). It is aptly named “acidic”, because it has a characteristic tart taste, and “citric”, because it is found mainly in citrus fruits such as lemons and oranges.

As its name suggests, citric acid is thus distinctively different from malic acid (E296), lactic acid (E270) and tartaric acid (E334), which can also be used in the composition of a wine.

What is citric acid used for in wine?

Citric acid is an oenological product designed to support the natural acidity of certain wines. In other words, it brings out the freshness of a wine: an essential element in an enjoyable tasting experience, as well as a quality that ensures longer keeping in the cellar. It is therefore very common to see citric acid included in the various ingredients of a wine, as an acidity regulator.

How does this organic molecule work in wine?

More specifically, citric acid acts on the pH of wine. A wine’s pH is a measure of its acidity: the closer the pH value is to 0, the more acidic the wine.

With a very precise and controlled dosage of citric acid, an oenologist can slightly reduce the pH of a wine, thus balancing its taste. That is why citric acid is also said to be a pH regulator.

How is citric acid used in the production of a bottle of wine?

In winemaking, citric acid is added in a measured way at the end of the winemaking process, before bottling: the winemaker waits until the wine’s near-final aromatic profile can be assessed before adjusting the acidity.

The amount of citric acid can vary according to the vintage and its climatic conditions. It can also vary depending on the grape varieties used, which are indicated on the label on your wine.

Does citric acid affect the taste of a red, white, rosé or sparkling wine?

Whether used in red, white, rosé or sparkling wine, citric acid never alters a wine’s natural flavours. In other words, it always respects the identity of the wine’s terroir and its production methods (such as the type of container chosen for fermentation or ageing).

In sparkling or still white wines, citric acid may simply accentuate a sensation of freshness and balance fruity or floral aromas. In red and rosé wines, its impact is even more subtle, and is mainly intended to achieve an overall balance.

Apart from oenology, what other uses does citric acid have?

You may be asking yourself: “Where else can citric acid be found, other than in wine?” It has a wide range of uses. In the food processing industry, for example, citric acid is very often used in dairy products, jams, biscuits, juices and other beverages. It is also available from food stores, for using in many recipes in your own kitchen, and from hardware stores.

In oenology (the art of making good wine!) as in other fields, citric acid is a discreet but invaluable aid to enhancing the flavour balance of the products to which it is added, without ever altering their character.