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Adding Acid to Sanitize, Sparkling Situation: Wine Wizard

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Acid for sanitizing In The Winemaker’s Answer Book (on page 54), you say to add 12 grams of citric or tartaric acid to your sanitizing solution. Is it OK to use an acid blend? Hayden Alexander Bouctouche, New Brunswick There are a couple of reasons I suggest we use tartaric or citric in the pages of The Winemaker’s Answer Book for cleaning and sanitizing purposes. First of all, acid is added to sulfite solution to increase the effectiveness of the sulfite by lowering the solution’s pH. The first, and most practical, reason for adding citric or tartaric acid is that food-grade acid blend (sold for adjusting the acidity of musts and juices) tends to be more expensive and sold in smaller packets than straight up citric or tartaric acid (which often can be had at a bulk discount in larger bags).     The second and perhaps the most important reason is that if you’re doing your final rinsing with an acid blend that contains malic acid, you’re potentially releasing a food source for various bacteria into your equipment and into