Sale price$19.90

Pickup available at Altin Street Warehouse

Usually ready in 2 hours


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.  


  1. Fermentation: 50 – 100mg per litre at the end of fermentation.
  2. Racking: 25 – 50mg per litre of wine.

Estimate shipping

You may also like

Recently viewed