Ascorbic Acid (Vitamin C) Powder for Winemaking – Antioxidant at Bottling, 1 oz

Help protect the colour, aroma, and fresh fruit character of finished wine with Ascorbic Acid Powder. Commonly used during bottling, ascorbic acid reacts with residual oxygen that may remain in the wine, helping reduce oxidation during storage.

For best results, ascorbic acid is typically used together with an appropriate amount of potassium metabisulphite. It is not intended to replace sulphite additions.

Recommended Use

Add approximately 1 teaspoon per 5 US gallons (19 L) of wine or beer during bottling.

Product Features

• Helps reduce oxidation at bottling
• Supports the preservation of colour and fruit character
• Suitable for wine, cider, and beer
• Best used alongside potassium metabisulphite
• Convenient resealable packet

Product Details

• Ingredient: Ascorbic acid
• Net Weight: 1 oz (28.35 g)
• Approximate Treatment: Up to 5 US gallons per teaspoon

Dissolve thoroughly in a small amount of wine or water before adding to the full batch. Use according to your recipe and established winemaking procedures.