(AC110) This acid is popular among many winemakers because of its fruity character. It is the primary acid found in fruits such as: lemon, lime, grapefruit, orange, pineapple and many others. Citric acid is also used in smaller doses along with Sodium Bisulfite or Campden Tablets to enhance their sterilizing effectiveness. One teaspoon of citric will raise the titratable acid in a gallon of wine by .15% tartaric.