Ascorbic acid has a number of uses in winemaking.  Historically, the most common of these uses has been as an antioxidant especially in the making white and/or fruit wines.  The other use for ascorbic acid is as part or a regimen to remove H2S from wine.  Specifically, its action is to breadown sulfide chains into mono units that can then be effectively broken down through the additional presence of Copper Sulfate.

Have you ever wondered what all those different packets and bottles of wine making additives that you see in our store are used for?  Well, we have compiled the perfect guide that explains many of these winemaking supplements and how they can help your wine. 

Click for a pdf of our Wine Grape Additive Selection Chart