Oenological & Laboratory Products
Ascorbic acid or vitamin C is naturally present in grapes and musts with contents of about 50 mg/L. Powerful antioxidant added to the wine, it consumes the oxygen rapidly by forming oxygenated water. In the harvest, it deprives the polyphenol-oxidases (tyrosinase et laccase) of oxygen and protects the must against oxidizations. The ascorbic acid is usually used at the bottling stage to avoid oxidative stress often called "bottle sickness". It also efficiently protects wines against blue casse and oxidative pinking.
Ascorbic acid (1kg)
Potassium metabisulfite (1kg)