This acid is popular among winemakers. It is the primary acid found in fruits such as lemon, lime, grapefruit, orange, pineapple and others. Citric acid is also used in smaller doses along with metabisulfite or campden tablets to enhance their sterilizing effectiveness. One teaspoon of citric will raise the titratable acid in a gallon of wine by .15 per cent tartaric.
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