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Preserve with Precision: Ascorbic Acid for Winemaking
Ascorbic acid is a vital component in the winemaking process, particularly for white wines, where it acts as a potent antioxidant. Our 1 kg (2.2 lb) package provides ample supply for winemakers aiming to safeguard their wines against oxidation during critical phases like racking and bottling. Converting dissolved oxygen into hydrogen peroxide prevents the oxidative reactions that can lead to browning and spoilage, ensuring your wine remains fresh and true to its intended flavor profile.
Key Features:
FAQ’s:
Q: How much ascorbic acid should be used per gallon of wine? A: The standard dose is 1/8 teaspoon per gallon, which can be increased to 1/4 teaspoon alongside a sulfite source for enhanced protection.
Q: Can ascorbic acid be used in red wines? A: While less common, it can be used in red wines where oxidation is a concern, but the dosage and necessity should be carefully considered.
Q: Is it necessary to dissolve ascorbic acid before adding it to the wine? A: No, it can be stirred directly into the wine, ensuring it is well-distributed before bottling.
Utilize our Ascorbic Acid to maintain the freshness and color of your white wines, giving you the confidence that each bottle will reach the consumer in its best condition. Made in the USA, this product is essential for winemakers dedicated to quality and longevity.
