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Ascorbic acid or Vitamin C is a preservative that, when added to wine, oxidizes by consuming the dissolved oxygen, thus protecting the wine, preventing the oxidation of aromatic compounds (preserving the aroma and fruitiness) and polyphenolic compounds.
| Wine style | Red, Rosé, White |
|---|---|
| Objective | Antioxidant protection |
| Vegan | Vegan |
| Ecological | Authorized EU, Authorized NOP (USDA) |
It prevents the oxidation of Fe(II) to Fe(III), thus avoiding ferric bankruptcy, although due to its legal limit it is a very limited treatment.
Antioxidant in musts and wines.
Maximum legal limit in wines: 25 g/hl.
Protection of the aromatic fraction for white and rosé grapes and musts
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