Citric Acid Monohydrate

Stabilization

Citric Acid Monohydrate stabilizer is a fruit acid found in nature. It has been specially selected for application in the beverages industry to stabilize wine as well as improve acid balance.

By using stabilization products, the beverages are microbiologically and chemically/physically stabilized and their shelf life is increased.

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Composition

Citric Acid Monohydrate

Application

Beverages

核心功能

Highest degree of product purity
For targeted acid enrichment of wines and basic champagne wines
For acid harmonization in the production of beverages on a fruit or vegetable basis (please observe the legislation in the relevant country)

productfamily.specification

Application	Max. permitted quantity in finished beverage lb/1,000 gal (100 g/hl)
Wine or basic champagne wine	8.35 (100) Citric Acid Monohydrate stabilizer should be applied to wine or basic champagne wine only after experiment and tasting to laboratory standards. It is furthermore important to determine the citric acid content already present in the wine, to avoid exceeding the maximum permitted quantity in the finished beverage of 8.35 lb/1,000 gal (100 g/hl) citric acid (in Germany). The addition of citric acid takes place only to the beverage when ready for bottling.
Fruit beverages	The same applies to the application in the fruit beverages sector, where addition should take place only after composition of the recipe.