COMPOSITION
Extremely pure L-ascorbic acid (E 300) (vitamin C).

CHARACTERISTICS
L-ASCORBIC ACID is the most effective natural product for preventing oxidation of colour and flavour of musts, fruit juices and wine. L-ASCORBIC ACID is an antioxidant that can be used in a wide range of food products.
In wine, it prevents ferric casse and improves the organoleptic quality of the product.
It comes in particularly pure white crystalline powder and is prepared in such a way as to ensure that its characteristics remain unaltered.

USES
L-ASCORBIC ACID is an effective antioxidant. Its action is even stronger than sulphuric acid which it nevertheless does not replace. With respect to sulphur dioxide, it is a reversible antioxidant; therefore, if present in the product being treated in the absence of an irreversible oxygen acceptor (S02), it can become a strong oxidizer in its oxidized form (dehydroascorbic acid). The presence of sulphuric dioxide is therefore also necessary.
Treatments with L-ASCORBIC ACID can significantly reduce the use of sulphuric dioxide resulting in notable technical advantages.
The use of L-ASCORBIC ACID in association with citric acid also proves effective in avoiding ferric casse in wines subject to clouding by aeration to the extent that it renders chemical deferrization unnecessary in wines with a slightly excessive iron content.
From an organoleptic point of view, L-ASCORBIC ACID can avoid unfavourable effects to the wine that may arise following decanting, bottling, degorgement, etc.
No hygiene contraindications.
Best results obtained in sparkling wines.
When using L-ASCORBIC ACID. comply with the relative legal regulations in force

Pricing is available on request