VASSANELLI LAB ANALYSES
CITRIC ACID
ANALYTICAL TECHNIQUE: HPLC-UV-vis
UNIT OF MEASUREMENT: g/l
METHOD: OIV-MA-AS313-04 R2009
MATRICES ( A if accredited) :
Must
A, Wine
A
DESCRIPTION:
Citric acid is one of the few acids present in fruits and therefore it is also detected in grapes. in oenology it is also added as an acidifier and to prevent oxidasic phenomena and alterations of ferric origin. in the wine, it is one of the molecules that give organoleptic freshness to the final product.
Determination takes place via hplc separation (high pressure liquid chromatography) and uv-vis detection.
The average natural values in the wine are 0.15-0.30 g/l but regulations allow it to be added to correct total acidity.
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