Ascorbic Acid is an anti-oxidant that can be added to a wine at bottling to help protect color from oxidizing and reduce the chances of browning and spoilage. Ascorbic Acid prevents oxidation by consuming any free oxygen that may still be present in a wine at bottling time. Its effects are stronger and longer lasting when used in combination with Potassium Metabisulfite. Results will mean a fresher wine with higher-intensity fruit characteristics.
- Used to prevent oxidation.
- Must be used with caution and can react with oxygen to produce hydrogen peroxide.
- To be used with adequate free SO₂ present so that any free H₂O₂ is removed.
- Other names: L-Ascorbic Acid; Vitamin C.
Application: At any stage during the winemaking process, especially prior to bottling.