Everything you need to know about L-ascorbic acid (E300)

dans le vin

Discover L-ascorbic acid (E300), a natural antioxidant that protects wine from oxidation, thus preserving its aromas and freshness.

In the world of oenology, certain additives play a key role in preserving the quality of wines. Among them, L-ascorbic acid, better known as vitamin C, is an invaluable aid. This natural antioxidant belongs to the preservative family: it protects the aromas and freshness of wines. Let’s explore its use in wine through five key questions.

What is L-ascorbic acid in wine?

L-ascorbic acid (E300) is a well-known organic compound, synonymous with vitamin C in the field of nutrition. In the world of wine, it is considered a natural additive because of its ability to combat oxidation. It belongs to the preservative family, along with sulphites, lysozyme, potassium sorbate and DMDC.

Naturally present in certain fruits and vegetables, particularly citrus fruits, it has a wide range of uses. In oenology, its main function is to preserve wines and maintain their quality by limiting deterioration caused by exposure to oxygen.

Why is L-ascorbic acid used in wine?

L-ascorbic acid is used in wine to preserve the freshness of the aromas and prevent premature oxidation. A bottle of wine exposed to too much oxygen, particularly white or rosé wine, risks losing its floral or fruity notes and developing olfactory defects.

L-ascorbic acid’s antioxidant property gives the wine effective additional protection against these problems.

How does this preservative work in wine?

The way it works is based on a simple but powerful chemical action. When a wine is exposed to oxygen, oxidation reactions can occur, altering the wine’s colour and taste. L-ascorbic acid neutralises these reactions, through its action as reducing agent. It slows the effects of ageing, particularly in delicate wines such as whites and rosés.

How is this antioxidant used in winemaking?

In practice, L-ascorbic acid is added after alcoholic fermentation, once the wine has been stabilised. Winemakers use precise and often very low doses, to avoid any negative impact on the wine’s profile.

L-ascorbic acid is used particularly during ageing or just before bottling. The aim is to ensure optimum protection during storage and distribution, without altering the wine’s sensory qualities.

Beyond oenology, what types of food products does L-ascorbic acid appear in?

The use of the preservative L-ascorbic acid is not limited to the wine sector. You’ll find it in a wide range of food products, including fruit juices, preserves, fresh pasta, cold meats and some baby foods.

You now know all about L-ascorbic acid (E300) and its role in oenology. Whether it’s protecting the aromas or preserving the colours of wine, the benefits of L-ascorbic acid offer a perfect tasting experience by protecting wine from the risk of over-exposure to oxygen.