Ascorbic Acid

Ascorbic Acid

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Ascorbic acid is a quick-acting and powerful antioxidant that is used in white winemaking to protect against light and short aerations, such as racking and bottling. It works by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning. However, this hydrogen peroxide itself needs to be removed from the wine in order to avoid the very phenomenon that was trying to be avoided in the first place, namely oxidizing the wine. The answer lies in always making sure that the free SO2 levels are correct, both before the ascorbic addition is to be made and after. (Note that "Titrettes" are not accurate enough for this, and that a more precise means of determing free SO2 is needed, such as an Aeration-Oxidation set-up). Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm).

A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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For treating reductive aromas in red wine
Alek H on Dec 15, 2021
Bottling oxidation prevention
Greg S on Sep 30, 2021
For treating reductive aromas in red wine
Alek H on Dec 15, 2021
reduce oxidation
Jed r H on Nov 20, 2021
Bottling oxidation prevention
Greg S on Sep 30, 2021
For breadmaking
Dennis P S on Jul 15, 2021
Minimize oxidation during fermentation
Jason E on Jun 30, 2021
To use before reduless for sulphur tainted cider.
Graham Radford on May 4, 2021
Ricardo R on Apr 14, 2021
To aid in preventing oxydation when not doing close tranfers.
Joad B on Apr 1, 2021
Add to Hazy IPA mash
Chris P on Jan 6, 2021
Making Pepperoni sausages
Dietrich D V on Jan 5, 2021
To use it as an antioxidant to protect apple juice, mint syrup, etc
Roni F on Oct 20, 2020
Water chemistry
Tyler B on May 13, 2020
remove chlorine and chloromines from tap water
Roger M on Apr 10, 2019
For making apple wine, color preservation.
Roman G on Feb 12, 2019
running low on this additive.
Steve Z on Dec 22, 2018
for white wines
Cheryl H on Oct 19, 2018
tTo help preserve whites and fruit wines.
Steve Z on Sep 3, 2018
Need it for wine making
John A Livecchi J on Aug 27, 2018
to prevent browning in white wine
Robert H. Boothby on Jun 26, 2018
I am going to use it at bottling apple wine to prevent browning
Robert H. Boothby on Apr 10, 2018
assist in removing sulfur with copper sulfate
Richard Robinson on Mar 31, 2018
reduce oxidation
Jed r H on Nov 20, 2021
For breadmaking
Dennis P S on Jul 15, 2021

4.5 / 5.0
4 Reviews
5 Stars
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1 Star
Rated 3 out of 5
Seems to work
I have used about 200 ppm in whole grain bread recipes to improve crumb structure and volume. Impact has been subtle so I need to test its use in more loaves.
July 28, 2021
6 months ago
Rated 5 out of 5
Keepin it fresh !!!
Never used this but have read the benefits of doing so . Just used it today on a split hoppy ale batch , we’ll see if we can preserve fresh flavor a little longer .
April 27, 2021
9 months ago
Rated 5 out of 5
Im definitely going to order from your place again. Happy ??
Thank you! Im making some great Sausages.
January 18, 2021
1 year ago
Rated 5 out of 5
Citric Acid
This is the best citric acid I've used. It dissolves easily and is great in the rinse water for wine bottles after you was them, and for barrel storage solution mixed with S02.
September 21, 2020
1 year ago