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PT ACIDE ASCORBIQUE limits the effects of enzymatic oxidation. Used on harvests or white musts, before bottling, it completes the action of SO2 thus enabling the reduction of the doses. It improves the conservation of fruitiness and the freshness of wine.
Acide ascorbique
Limits the effects of enzymatic oxidation.
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APPLICATION RATE
5 to 15 g/hL
PACKAGING
1 kg, 5kg, 25 kg
Wine type
Blanc, Rosé, Rouge
characteristics
OENOLOGICAL PROPERTIES
