Determination of Citric Acid in Beverages

Citric acid occurs naturally in must and its concentration decreases during fermentation. It is a compound that can contribute to improve the organoleptic characteristics of the finished wine, which is why it can be used as an additive, but by law the content may not exceed 1 g/L.

Citric acid can be added to soft drinks as an additive to regulate the acidity of the product. Its presence lowers the pH, creating an environment that is unfavorable to the growth of pathogenic microorganisms and thus helping to extend the shelf life of the product. Too low a content can compromise preservation, while excessive levels can alter the flavor.

Citric acid is an organic acid naturally present in fruit and, consequently, also in juices. However, it can be added as an additive to regulate the acidity of the product. Its presence lowers the pH, creating an unfavorable environment for the growth of pathogenic microorganisms and thus helping to extend the shelf-life of the juice. An excessively low content can compromise conservation, while excessive levels can alter the flavor.

In the production of industrial teas, citric acid is often added as an acidity regulator or preservative. Ensuring that levels are within regulatory limits is essential to ensure product safety and compliance with food standards.