Ascorbic Acid provides anti- oxidative properties and prevents discoloration in wines and adds to stability and preservation of wine qualities.

To prevent oxidation to wine, add 1 tsp per five gallons of finished wine at bottling time.

Ascorbic Acid prevents oxidation by consuming any free oxygen that may still be present in a wine at bottling time. Its effects are stronger and longer lasting when used in combination with Potassium Metabisulfite. Results will mean a fresher wine with higher-intensity fruit characteristics.