Ascorbic

Antioxidant for use in wine and cider. Always use in conjunction with appropriate levels of Free SO2. Maintain levels of Ascorbic of at least 50ppm to prevent browning/pinking in white wines to extend the longevity and freshness of the wine.

  • Antioxidant for use in wine and cider.

RELATED PRODUCTS

Citric Acid

Used for neutralising caustic residues and odours; especially through pad filters prior to filtration.

Lactic Acid

Guarantees effective protection against potential microbial contamination during prolonged periods of non-use.

Tartaric Acid

Used to balance the palate in reds and adds a crisp finish in whites while lowering pH to aid SO2 in preserving wine.

Malic Acid

Add to white and rosé wines to balance the acid profile of a wine, or where a tartaric acid addition is not desired.

Potassium Sorbate

Added to sweet wines and liqueurs to inhibit alcoholic fermentation by yeasts.