citric acid and ascorbic acid?

[mrjonnyp]

bought two different kinds of pressed fruit juices but they have these in the ingrediants, will they be ok to use or will i have to boil them first?
cheersjohn

[steve_flack]

All fruit juices most likely contain varying amounts of these naturally. They add additional amounts as antioxidants. Ascorbic acid is vitamin C. Boiling won't remove them.

[mrjonnyp]

ok thank you i will have a go with them and see how they turn out, they were on offer for 25p a litre

[fatbloke]

different fruit have different "fruit acids". Citrus fruit obviously contains citric acid, whereas other's can contain tartaric (usually, mainly grapes) while others contain Malic acid instead of citric ( think apples here).

The ascorbic acid is, as has already been pointed out, vitamin C - you can add some to fruit juices/musts etc if you want to prevent it oxidising, though more often than not, people just ferment fruit pulp, but after milling/crushing the fruit, they just add 1 crushed campden tablet per gallon. That seems to prevent oxidation as well as stunning any wild yeast that might be present on the fruit