Ascorbic Acid (1 LB)

Grow Masters Gurnee


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Ascorbic Acid, also called Anti-Oxidant, can be added to wine at bottling time to help protect its color from oxidative effects such as browning and spoilage.
Ascorbic Acid is highly recommended for wines that discolor easily such as apple or pear.
It is also recommended for white wines where a slight discoloration can be easily detected, such as the case with many lighter white wines.
Ascorbic Acid prevents oxidation by consuming any free oxygen that may still be present in wine at bottling time.
Its effects are stronger and longer lasting when used in combination with either Potassium Metabisulfite or Campden Tablets.
For this reason, it is recommended that one of these be added at the same time, just before bottling.
Use 1 teaspoon per 5 gallons.

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