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Guide To Selecting Wine Making Additives
Ascorbic acid has a number of uses in winemaking.  Historically, the most common of these uses has been as an antioxidant especially in the making white and/or fruit wines.  The other use for ascorbic acid is as part or a regimen to remove H2S from wine.  Specifically, its action is to breadown sulfide chains into mono units that can then be effectively broken down through the additional presence of Copper Sulfate.
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