Citric Acid in Some California Wines

Abstract

The colorimetric procedure of Rebelein for determining citric acid was used on 127 commercial California wines. The method separates the citric acid as the barium salt. A colorimetric procedure is used for the actual determination. Citramalic acid does not interfere. Recovery of citric acid added to a wine was 98%. Citric acid found averaged 0.048 g/100 ml in 23 dry white table wines, 0.031 g/100 ml in 34 dry red table wines, 0.040 g/100 ml in 21 rosé table wines, 0.075 g/100 ml in 14 sparkling wines, 0.086 g/100 ml in 10 vermouth and flavored wines, and 0.025 g/100 ml in 25 dessert and appetizer wines. The citric acid contents of California wines generally agree with previous reports.