Ascorbic acid (vitamin C) is a strong anti-oxidant and can be used as an alternative to sulphites to prevent over-oxidation. If it is used, it must be remembered that it will raise the acidity of the wine. Some wineries use it in the production of wines which are high in malic acid. It is not bacteriocidal, so after racking, a malolactic fermentation can be encouraged to convert the malic acid to lactic and thereby smooth the wine.

DIRECTIONS: Add 1/2 tsp per gallon to finished wine prior to bottling. Preserves colour, flavour and minimizes oxidation during long term storage. May be used as a sulphite alternative for wines.

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