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e.Ascorbic Vitamin C als Oxidationsschutz für Weiß- und Roséwein

e.Ascorbic (Ercobin)

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e.Ascorbic – Vitamin C as effective oxidation protection in wine

e.Ascorbic is chemically pure L(+)-ascorbic acid (E 300) for use in enology. The product serves as a highly effective antioxidant and supports long-lasting aroma preservation in white, rosé, and sparkling wines.

Due to its reducing effect, e.Ascorbic protects sensitive bouquet components, maintains freshness, and supports a crisp, fruity style. Especially in low-acid wines and for UTA prevention (2-aminoacetophenone), vitamin C shows a stabilizing effect.

Advantages at a glance

  • Pure L(+)-ascorbic acid (E 300)
  • Strong oxidation protection
  • Improves aroma and fruit preservation
  • Supports UTA prevention
  • Ideal for quality wines and sparkling wines
  • Approved according to Regulation (EC) 2019/934

Dosage

  • Typical: approx. 10 g / 100 L
  • Legally maximum: 25 g / 100 L (250 mg/L)

e.Ascorbic should be dissolved in at least 20 times its volume of wine and then thoroughly distributed. A stable free SO₂ content of at least 30 mg/L is recommended.

Area of application

Viticulture, oxidation protection, UTA prevention, white wine, rosé, and sparkling wine production.