Ascorbic Acid 200g

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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 ra pidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning. Usage: Fermentation: 50 – 100mg per litre at the end of fermentation. Racking: 25 – 50mg per litre of wine. Show more