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Ascorbic Acid is a powerful anti-oxidant. It can be added to wine at bottling to help protect color from oxidizing and reduce the chances of browning and spoilage.
• Consumes any free oxygen that may be present in wine at bottling.
• Effects are stronger and longer lasting when used in combination with Potassium Metabisulfite.
• To be used with adequate free SO2 present so that any free H2O2 is removed.
• Must be used with caution and can react with oxygen to produce hydrogen peroxide.
Application: At any stage during the winemaking process, especially prior to bottling.
Packaging: 25 kg carton.