Citric acid
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Citric acid (C6H8O7) is a weak polyprotic organic acid, prominent in citrus fruits. This acid adds fruity or estery qualities, with a flavor threshold of around 150ppm in beer.[1]
Citric acid is especially useful for passivation of stainless steel, where it helps remove iron from the surface, improving corrosion resistance and preventing iron from leaching into the beer or wine. See Passivation.
"Acid blend" products commonly used in winemaking often contain citric acid, along with malic acid and tartaric acid.
In the past, citric acid was used for mash pH adjustment. It has fallen out of favor for this purpose because the flavor is detectable, especially since beer may already contain citric acid, and so any addition may push the level over the flavor threshold.[1]
Where to purchase citric acid: