Red Sun Citric Acid

162 days ago

This is to be used for making my wines. Yes, surprising isn’t it? When I first started making wine, I didn’t know that wine makers add “acids” to their wine – both to prevent oxidation and to get a little tartness to the wine. Something about the fermentation process removes some of the acid from the fruits and you are left with a slightly dull tasting wine. This acid will help “perk” things up. But usually they add a mixture of acids like tartaric acid, malic acid and citric acid to give it more of a tang. Of course we don’t have such a blend easily available in Singapore, I only found this citric acid in our local supermarket. If I am not wrong, it is used to add more flavour to the Konnyaku Jelly. Amazing, the same concept applies when it comes to making wine. I believe that the citric acid is the cheapest of them all, so it is widely available.

Anyway, I will be adding a little of this to my upcoming wines. Not only does it helps to perks things up, it will help prevent oxidation. And oxidation not only spoils the taste of the wine, for bright coloured wines, it tends to dull the colour. I know that it is the taste that is important, but honestly, we taste with our eyes as well. Wines should look good so that it will appeal to the drinker.

Red Sun Citric Acid. The Malay word for Acid is “Asid”. I wonder whether they are really made from lemons or fruits or this citric acid was created in the lab. Yes, those created in labs are actually much cheaper than those made from fruits. Well, we will never know.

Ingredients – just Citric Acid. Phoon Huat, the bakery supply store. I believe Red Sun is one of their subsidiary or something.

Citric Acid is made from Natural Fruits such as lemon and is commonly found in soft drinks, fruit juices, candy and foods. When added into Red Sun Konnyaku Jelly, it gives a refreshing taste. That is definitely great news. Hope that it will do the same to my wines.  Ciao.

Singapore Wine Brewing