Ascorbic Acid is a natural product capable of preventing the oxidation of the color and aroma compounds found in musts, fruit juices and wines. It is an antioxidant widely used in the food industry and suitable for a broad range of food products.
In winemaking, ascorbic acid helps prevent ferric casse (iron-induced oxidation defects) and contributes to improving the organoleptic quality of the finished product. From a sensory perspective, it can reduce or prevent undesirable changes that may occur after racking, bottling, disgorgement (yeast sediment removal from sparkling wine bottles) and other cellar operations where oxygen exposure may affect wine quality.
Recommended Dosage
White and red wines:
- From 50 to 100 mg/L
- Up to a maximum of 150 mg/L (legal limit)
Packaging
- 1 kg bags
- 25 kg sacks
Download Technical Data Sheet
Ascorbic Acid (Vitamin C) – Technical Data Sheet