ACIDE ASCORBIQUE

Preservatives

Autres produits

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

 

Safety data Sheet
Technical Data Sheets