Ascorbic acid: locut. Ascorbic acid is better known as vitamin C. It occurs naturally in grapes and musts. Powerful anti-oxidant, it very quickly consumes the oxygen present in the wine, the presence of which risks altering its color and flavor. It therefore plays an important role in the aromas of the wine. It is generally used at the time of bottling to avoid the oxidative shocks called bottle disease. We allow it at the maximum rate ...
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