Description

Ascorbic acid is a quick-acting and powerful antioxidant that is used in white winemaking to protect against light and short aerations, such as racking and bottling. It works by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning.

• Size: 100 GR
• Directions: Stir the appropriate amount of Ascorbic Acid directly into the wine just before bottling.
• Dosage: Use 1/8 teaspoon of it for each gallon of wine.
• Maximum Dosage: Up to 1/4 teaspoon of it can be added to each gallon of wine, but only if either 1/16 teaspoon of potassium metabisulphite or 1 Campden tablet is added at the same time.
• Product of the United States

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Ascorbic acid, also known as vitamin C, is  used in winemaking for various purposes. Here are a few ways in which it can be used:

1. Antioxidant: Ascorbic acid acts as a powerful antioxidant, helping to prevent oxidation in wine. It can help preserve the wine’s freshness, prevent browning, and maintain its color. By inhibiting oxidation, it can also help protect the wine from spoilage and maintain its flavor profile.
2. Dechlorination: Ascorbic acid can be used to remove chlorine and chloramine compounds from water that is used in winemaking. These compounds can negatively impact the fermentation process and affect the quality of the wine. Adding ascorbic acid to the water helps neutralize the chlorine and make it safe for use in winemaking.
3. pH adjustment: In some cases, winemakers may use ascorbic acid to adjust the pH of the wine. Ascorbic acid is an acid itself, and by adding it to the wine, winemakers can lower the pH if it is too high. This adjustment can help stabilize the wine and promote the growth of beneficial microorganisms during fermentation.
4. Sulfite reduction: Ascorbic acid can also be used to reduce the levels of sulfites in wine. Sulfites are commonly added as a preservative to prevent microbial growth and oxidation. However, some people are sensitive to sulfites and can experience adverse reactions. By using ascorbic acid, winemakers can reduce the overall sulfite content in the wine while still maintaining its stability.

It’s important to note that the use of ascorbic acid in winemaking is regulated, and winemakers need to follow proper guidelines and dosage recommendations to ensure its safe and effective use.