Ascorbic acid is an economically effective anti-oxidant that reduces the susceptibility of beer and cider to oxidation haze.
Ascorbic acid Increases the shelf-life of pasteurised and non pasteurised beers and ciders, preventing “papery” (oxidation) off flavours in the final product.
Solutions of ascorbic acid should always be freshly prepared and treated into the bulk of the beer or cider without delay, if possible metering into the flow to the tank.
Anti-oxidant treatment is more efficient when added before the beer or cider has had contact with air, i.e. as soon as practicable after fermentation.
Addition of the material prior to cold storage is common practice, in which case the anti-oxidant should be added when the tank is almost full to minimise contact with air.
Datasheets
Technical Datasheet: Click HERE to view & download
This provides the detailed information you need to use the product; detailing the benefits, where to use it, how to use it and the dose required.
Safety Datasheet: Click HERE to view & download
This provides all the essential safety data legally required for the product; detailing any hazardous chemicals used, best practices on how to store and handle the product, as well as how to deal with spills, fires and medical emergencies.