Ascorbic Acid, also known as Vitamin C, is an organic compound that occurs as a white solid. L-Ascorbic Acid is a key auxiliary in winemaking, as it contributes to the chemical and physical stabilization of wine. Its antioxidant action prevents oxidative phenomena, keeping the color stable and preserving the organoleptic characteristics of wine. In addition, Ascorbic Acid acts as a cofactor of some enzymes involved in flavor synthesis, helping to increase the aromatic complexity of wines. The use of Ascorbic Acid during winemaking is particularly useful when grapes are subjected to environmental stresses, such as high temperatures or exposure to direct sunlight, which can cause premature oxidation of grapes and musts. Due to its protective action, Ascorbic Acid allows for high quality, stable and long-lasting wines.