Citric acid is used for acid adjustments in fruit wines. Adjusting acid to taste in fully fermented grape wines. It is also used in barrel care as an acidifier (lowers pH) when combined with sulfites in a rinsing solution. 1 teaspoon = 3.6g. Do not mix with highly alkaline solutions (e.g. sanitizers). The release of potentially harmful gases is possible. Citric acid will decompose under the influence of malolactic bacteria forming diacetyl and may cause arise in volatile acidity (vinegar aroma). Use in unfermented grape wines is NOT recommended. 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.