ACIDE ASCORBIQUE
Preservatives
Autres produits
![](https://www.martinvialatte.com/wp-content/uploads/2020/09/ACIDE-ASCORBIQUE-225x300.png)
Limits the effects of enzymatic oxidations. Preserves aromas.
It is used on harvests to protect aromas sensitive to oxidation, or before bottling; it always complements the effect of SO2.
ACIDE ASCORBIQUE preserves the bouquet, the aroma and the freshness of wines and delays oxidasic casse.
CHARACTERISTICS
- Limits the effects of enzymatic oxidations
- Preserves aromas