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Ascorbic Acid, also called Anti-Oxidant, can be added to a wine at bottling time to help protect it`s 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 a wine at bottling time. It`s effects are stronger and longer lasting when used in combination with either Potassium Metabisulfite. For this reason it is recommended that one of these be added at the same time, just before bottling.
Directions: Stir the appropriate amount of Ascorbic Acid directly into the wine just before bottling.
Dosage: 1g/10L juice or wine and cider
Potassium Sorbate 5g + Potassium Meta 5g
1 sachet for 25L
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