Erythorbic Acid

Formally known as Isoascorbic Acid, this product is added to wine to protect from oxidation and also to bind with some of the oxidative products to reduce their organoleptic effect.  It is also known to prevent the loss of color, flavor and aromatic compounds, particularly in white wines.

Product Specs

Formally known as Isoascorbic Acid, this product is added to wine to protect from oxidation and also to bind with some of the oxidative products to reduce their organoleptic effect.  It is also known to prevent the loss of color, flavor and aromatic compounds, particularly in white wines.

  • A stereoisomer of ascorbic acid.
  • Prevents the loss of color,, flavor and aromatic compounds.

Application: Can be added at any stage during the winemaking process, especially prior to bottling.

Packaging: 25 kg carton.


Product Specs