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. Prevents oxidation; use 1 teaspoon per 5-Gals at boiling.
Available in 1 Ounce | 1 Pound
