II.1.11 Treatment with ascorbic acid

Classification:

• Ascorbic acid: additive
• Erythorbic acid: additive

Definition:

Addition of ascorbic acid to grapes.

 

Objective:

 

Protect the aromatic substances of the grape, through the antioxidant properties of the product, against the influence of oxygen in the air.

 

Prescriptions:

 

a)        It is recommended to add ascorbic acid before the grape’s crushing,

b)       The dose used must not exceed 250 mg/kg,

c)        It is advisable to use ascorbic acid with sulfur dioxide.

d)       The ascorbic acid must comply with the prescriptions of the International Oenological Codex.

 

Recommendation of OIV:

Admitted