L-Ascorbic Acid

Organic compound that occurs as a white solid. L-Ascorbic Acid is a very important auxiliary for the chemical-physical stabilization of wine. Thanks to its antioxidant action, it prevents oxidative phenomena, keeping the color stable and preserving the organoleptic characteristics of wine.

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Dosage

Must from 2 to 15 g/hL;

Wine from 1 to 10 g/hL.