Ascorbic Acid - 1kg

• Ascorbic Acid, also called Anti-Oxidant, can be added to a wine at bottling time to help protect its colour from oxidative effects such as browning and spoilage.
• Ascorbic Acid is highly recommended for wines that discolour easily such as apple or pear.
• It is also recommended for white wines where a slight discoloration can be easily detected, such as the case with many lighter white wines.
• Ascorbic Acid prevents oxidation by consuming any free oxygen that may still be present in a wine at bottling time.
• Its effects are stronger and longer lasting when used in combination with either Potassium Metabisulphite or Campden Tablets.
• For this reason it is recommended that one of these be added at the same time, just before bottling.

Directions:

• Stir the appropriate amount of Ascorbic Acid directly into the wine just before bottling.

Dosage:

• Use 2 grams of Ascorbic Acid for 4 litres of wine.

Maximum Dosage:

• Up to 2 to 3 grams of Ascorbic Acid can be added to 100 ml of wine, but only if either 1 gram of potassium metabisulphite or 1 Campden tablet is added at the same time.

Ingredient:

• Ascorbic Acid