Ascorbic Acid (Vitamin C) is an antioxidant which is commonly used in in white wines to prevent oxidation during periods of oxygen exposure such as racking and bottling.

Ascorbic acid works by converting dissolved oxygen in the wine into hydrogen peroxide before the oxygen can undergo enzymatic browning or oxidation of the wine.

It is important that the free SO2 concentration in your wine is above 30mg/L prior to ascorbic acid addition to ensure that any hydrogen peroxide formed reacts with SO2 to prevent it from converting backing into free O2 which can cause unwanted oxidation.

Dosage rate: 50mg/L (ppm)