Ascorbic Acid

ascorbic acid, or Vitamin C, is often added to must during winemaking since it prevents oxidation, usually together with sulphur dioxide to keep white wines fresh.

Ascorbic acid
Ascorbic acid (Vitamin C) or its salt (sodium ascorbate) is used in meat processing ...Continue Reading
ATP ...

Ascorbic acid :
Anti-oxidizing agent strictly regulated by the EEC who impose a limitation of 150mg per litre of wine.
Asti : ...

ascorbic acid:A common antioxidant related to Vitamin C which is added to wines during their making. Additive 300 on Australian wine labels.

Ascorbic Acid
Usually called Vitamin C, it is used to combat oxidation of a wine.
Astringent
A tasting term that describes when the mouth dries caused by tannin, acid, or the combination of both.

Ascorbic Acid
Significant amounts of ascorbic acid are found in green grapes, but are lost as the grape ripens. It is sometimes added to less expensive wine before it is bottled as an anti-oxidant.

Ascorbic acid in conjunction with copper sulphate works very well, but it is not instantaneous; it takes several days before the odour and taste disappear.

ascorbic acid...
Vitamin C, an anti-oxidant and preservative, often used in conjunction with sulphur dioxide in white wine making.
aseptic...

Tannisol Tablets: Proprietary product that contains potassium metabisulfite, ascorbic acid and tannin in premeasured amounts. The ascorbic acid is supposedly used to increase the effectiveness of sulfite (SO2).

Anti-oxidant
permitted additive such as ascorbic acid (vitamin C) which prevents oxidation of wine, white wine particularly ...

ANTIOXIDANTS
Chemicals that prevent fruit, must, or wine from oxidizing. The most important is ascorbic acid
AOC
Appellation d'origine controlee. - French Government body that regulates wine ...

Following fermentation, small amounts of sulfur dioxide are added to help prevent oxidation. Ascorbic acid (50 to 100 milligrams per litre) is sometimes employed to decrease the oxidation and thus the amount of sulfur dioxide required as an ...

See also: Acid, Taste, Fermentation, Acidity, Wine