"JEP" > wrote in message
om...
> Actually, ascorbic acid has been discounted as a long term
> anti-oxidant for wine. I can't remember the details, but it actually
> contributed to oxidation after a period of time.

I have also read the same (but don't remember where).

> I don't think many (if any) wine makers are currently using it.

Ascorbic acid is still occasionally used in "problem" wines. If a wine
develops a disulfide problem due to incomplete or non-treatment of a
mercaptan/hydrogen sulfide problem, ascorbic acid is required to break the
disulfide bond so that copper can be used to treat the offending odor.
Obviously this is only done as a last resort, but the effect can be
dramatic.

Tom S