Ascorbic Acid for Winemaking is a potent antioxidant for home winemakers protecting wine from oxidation, especially white wines. This 1 kg (2.2 lb) package is stirred into wine before bottling to help preserve freshness, colour and flavour.
At a glance
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Product: Ascorbic acid
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Pack size: 1 kg (2.2 lb)
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Best suited for: White wines
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Use: Oxidation protection before bottling
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Made in: USA
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Product type: Additive
Why winemakers choose it
- Helps protect wine from oxidation during racking and bottling.
- Acts quickly to convert dissolved oxygen into hydrogen peroxide.
- Helps reduce oxidative reactions that can cause browning and spoilage.
- Particularly useful for preserving the freshness and intended flavour profile of white wines.
- The generous 1 kg package provides ample supply for home winemaking.
How to use
- Add 1/8 teaspoon of ascorbic acid per gallon of wine.
- For enhanced protection, the dose can be increased to 1/4 teaspoon per gallon alongside a sulfite source.
- Stir directly into the wine before bottling, ensuring it is well distributed.
Frequently asked questions
How much ascorbic acid should be used per gallon of wine?
The standard dose is 1/8 teaspoon per gallon. This can be increased to 1/4 teaspoon per gallon when used alongside a sulfite source for enhanced protection.
Can ascorbic acid be used in red wines?
Yes. It can be used in red wines when oxidation is a concern, but the dosage and necessity should be carefully considered.
Does ascorbic acid need to be dissolved before adding it to wine?
No. It can be stirred directly into the wine before bottling, provided it is well distributed.
When should ascorbic acid be added to wine?
Add it during critical stages such as racking or just before bottling, when protection from oxidation is needed.
