Ascorbic Acid - 2 oz
AD615
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. However, this hydrogen peroxide itself needs to be removed from
the wine in order to avoid the very phenomenon that was trying to be avoided in
the first place, namely oxidizing the wine. The answer lies in always making
sure that the free SO2 levels are correct, both before the ascorbic addition is
to be made and after. (Note that "Titrettes" are not accurate enough for this,
and that a more precise means of determing free SO2 is needed, such as an
Aeration-Oxidation set-up). Addition rate is around 50 mg/l (ppm) as long as
the free SO is maintained at 30 mg/l (ppm).
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