Ascorbic Acid. Ascorbic Acid serves an an anti-oxidant and can be added to wine at bottling time to help protect it`s color from oxidative effects such as browning and spoilage. Ascorbic Acid is highly recommended for wines that discolor easily such as apple or pear. It is also recommended for white wines where a slight discoloration can be easily detected. Ascorbic Acid prevents oxidation by consuming any free oxygen that may still be present in a wine at bottling time. Use 1 teaspoon per 5 gallons at bottling.
|Manufacturer||Crosby & Baker|
|Supplier||Crosby & Baker|