Oenological & Laboratory Products
Antioxydants
New Product
Manufacturer
Eaton & Lamothe-Abiet
Description
Ascorbic acid, commonly known as vitamin C, occurs naturally in grapes and must at levels of approximately 50 mg/L. This potent antioxidant, when added to wine, swiftly reacts with the available oxygen, transforming it into oxygenated water. During the harvest, it plays a crucial role by depriving polyphenol-oxidative enzymes (such as tyrosinase and laccase), of the oxygen they require, thus safeguarding the must from oxidation. Ascorbic acid is frequently employed during the bottling process to prevent oxidative shocks, often referred to as "bottle sickness." Additionally, it effectively shields wines from the adverse effects of blue casse and oxidative pinking in white wines.
Technical Specificities
Ascorbic acid (1kg)
Potassium metabisulfite (1kg)
Code: AA/PD1
