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