International Code of Oenological Practices

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Treatment with ascorbic acid

II.1.11 Treatment with ascorbic acid


  • Ascorbic acid: additive
  • Erythorbic acid: additive


Addition of ascorbic acid to grapes.




Protect the aromatic substances of the grape, through the antioxidant properties of the product, against the influence of oxygen in the air.




a)        It is recommended to add ascorbic acid before the grape’s crushing,

b)       The dose used must not exceed 250 mg/kg,

c)        It is advisable to use ascorbic acid with sulfur dioxide.

d)       The ascorbic acid must comply with the prescriptions of the International Oenological Codex.


Recommendation of OIV: