Arauner Kitzinger Vitamin C 10 g, ascorbic acid as oxidation protection

Vitamin C, i.e. ascorbic acid, acts as a reducing agent and protects beverages and foods from oxidation. In wine and juices it helps preserve the natural color and aroma compounds because it captures the oxygen before it attacks freshness and color. It is also used for jams and preserves.

The sachet contains 10 g of ascorbic acid. For grape wine, the OIV Code sets a maximum of 250 mg/l; even in your own cellar, stay at no more than 2.5 g per 10 litres. Ascorbic acid only works together with sulphur and does not replace it. Set the appropriate dosage according to your batch and the package instructions.

• Contents: 10 g Vitamin C (ascorbic acid)
• Effect: oxidation protection, preserves color and aroma
• Suitable for: wine, juices, jams and preserves
• Use: no more than 2.5 g per 10 litres (250 mg/l), only together with sulphur, according to the instructions
• Brand: Arauner Kitzinger

Manufacturer's specifications:

• Dosage: approx. 5-10 g per 50 liters, maximum 25 g/hl
• Before adding, set the free SO₂ to 40–50 mg/l; afterwards, ascorbic acid makes the iodine test show more free SO₂ than there is, so later measurements are only possible in a laboratory
• Copper content may be max. 0,25 mg/l
• According to the manufacturer, may reduce the risk of UTA (untypical ageing note); use only together with sulphur and add only once the free SO₂ has been set – ascorbic acid does not replace sulphur