In winemaking citric acid is reduced during normal fermentation and all but disappears.

it can be added to acidify wines and will give a freshness to the wine, HOWEVER it is important to note that it will give an artificial freshness if overused.  Because Citric Acid has a high degree of instability when added to wine, Tartaric acid is the preferred choice of additional acid in winemaking.

Citric acid is more commonly used as a final rinse aid after sterilising equipment.  As a final rinse add add 50gm to 10 litres of water and rinse barrels, equipment in this solution.

100gm sachet