Description
- Food Safe additive
- Formulated especially for winemaking
- Prevents oxidation
- Use 1 teaspoon per 5-Gals
- Almost odorless
- Freely soluble in water and ethanol
- Same as vitamin C
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. It is important that your free SO2 is maintained at 30 mg/l (ppm)
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