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L-ascorbic acid

It preserves the color integrity of the wine and protects its organoleptic qualities, preventing any form of oxidation.
Technical sheet
Safety data sheet
Ascorbic acid, also known as vitamin C, acts as a powerful antioxidant in winemaking. In fact, it is a key organic compound in the chemical and physical stabilization of wine, as it contributes significantly to its preservation.
Its ability to prevent oxidative phenomena is crucial in maintaining stable color and preserving the organoleptic characteristics of wine. This compound protects wine from unwanted degradation processes, maintaining its freshness and quality over time.
In order for ascorbic acid to best exert its antioxidant function, it is essential to protect it from an adequate level of free sulfur dioxide. This precaution ensures that ascorbic acid plays its full role in preserving the quality of wine during storage and aging.

100% L-ascorbic acid.

Must from 2 to 15 g/hl;
Wine 1 to 10 g/hl.
In wine max legal limit: 250 mg/l on finished wine.
Use on must is regulated at the same dosage by EC Reg 934/2019.
Preliminary laboratory testing is recommended.

Refer to current regulations in the field of use.

1 kg bag, 25 kg bag.
Store in a cool, dry place.

Ascorbic acid, also known as vitamin C, acts as a powerful antioxidant in winemaking. In fact, it is a key organic compound in the chemical and physical stabilization of wine, as it contributes significantly to its preservation.
Its ability to prevent oxidative phenomena is crucial in maintaining stable color and preserving the organoleptic characteristics of wine. This compound protects wine from unwanted degradation processes, maintaining its freshness and quality over time.
In order for ascorbic acid to best exert its antioxidant function, it is essential to protect it from an adequate level of free sulfur dioxide. This precaution ensures that ascorbic acid plays its full role in preserving the quality of wine during storage and aging.

100% L-ascorbic acid.

Must from 2 to 15 g/hl;
Wine 1 to 10 g/hl.
In wine max legal limit: 250 mg/l on finished wine.
Use on must is regulated at the same dosage by EC Reg 934/2019.
Preliminary laboratory testing is recommended.

Refer to current regulations in the field of use.

1 kg bag, 25 kg bag.
Store in a cool, dry place.

Pair this product with:

Biocontrol

to extend protection to catechins as well

Show more
Potassium metabisulfite

to optimize antioxidant protection

Show more
Ossistop
  • Reduction of dissolved oxygen in wine
  • Ferric complex stabilisation
  • Decrease in oxidation-reduction potential
  • Protection of color and taste
  • Protection of enzyme boxes
  • Hinders microbial growth
  • Does not change the free SO₂ in wine
Find out more
L-ascorbic acid
  • Reduction of dissolved oxygen in wine
  • Ferric complex stabilisation
  • Decrease in oxidation-reduction potential
Find out more

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