Ever add citric acid to a wine?

[Jim_Cowan]

@Chris_Seiber

I like adding some critic acid into my wine at times. Maybe Parker gives the wine 86 points and calls it shrill, fruitless and catering to coastal somm elites before I try my first sip.

High praise.

[Mel_Hill]

@Otto_Forsberg

Put a good dose of citric acid into wine before MLF and you get a nice vinegary wine with a healthy dose of buttery richness. Yummy!

LOL!

[Jon_H]

I like to swirl around used bandaids to replicate some of that old skool brett

[Mariano_Chiaramonte]

You can add orange juice and voilà, you have a basic sangria

[WilliamS]

I have half a bottle of 1990 Sauternes that is a bit lacking in acid; adding a pinch of either citric or tartaric acid would do it some good!

[RichardFlack]

Just realised citric is an anagram of critic. No idea why that came to mind. Critic acid?

[RichardFlack]

I can see it now Dean & Deluca selling little tins of wine adjuncts…. Tartaric acid, Saddle Leather grains, Pencil Shavings, Lemon zest, Forest Floor (compost) and, yes , bandaids.

[William_Kelley]

There was one (now retired) producer in Meursault who back in the day supposedly acidified with citric rather than tartaric acid because it was cheaper… The wines are very sought-after today.

[Phil_T_r_o_t_t_e_r]

Gentlemen never acidify and tell?

[Marcus_Goodfellow]

No, the wine diamonds are potassium tartrate, a salt as noted above. To improve acidity you would want tartaric acid. As a consumer you could add citric, and it could definitely improve a flabby wines. But as Larry noted, adding it during production of a wine can produce some very negative reactions in the wine. That said, I know of winemakers who have added citric and not had any issues. But it’s a risky choice.