citric acid (C6H8O7) was first isolated from lemon juice by the Swedish chemist Carl Wilhelm Scheele in 1784. Modern industry uses the Aspergillus niger mold to produce mass quantities of citric acid. It is used as an acidity regulator in beverages, notably in vodkas. For example, American TTB regulations allow up to 1,000 ppm of citric acid in vodka as a “smoothing agent.” See vodka.
Citric acid is also sometimes used in cocktail preparation. In precisely measured amounts, it can be used to increase the acidity of sweeter juices (like apple or pineapple), as a shelf-stable source of tartness, or as an additive to fresh juice to extend freshness.
ATF Ruling 97–1. “The Bureau of Alcohol, Tobacco and Firearms (ATF) Has Been Asked to Interpret the Phrase ‘A Trace Amount of Citric Acid.’” www.ttb.gov/images/pdfs/rulings/97-1.htm (accessed March 18, 2021).
Janzen, Emma. “How to Use Citric Acid in Cocktails.” Imbibe, August 5, 2019 https://imbibemagazine.com/how-to-use-citric-acid-in-cocktails/ (accessed March 18, 2021).
By: Lew Bryson