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 Ascorbic Acid for each gallon of wine.
- Maximum Dosage: Up to 1/4 teaspoon of Ascorbic Acid can be added to each gallon of wine, but only if either 1/16 teaspoon of potassium metabisulfite or 1 Campden tablet is added at the same time.
- Product of the United States