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A case for ascorbic acid use in Riesling to increase fruity aroma

By Don Giovanni
September 19, 2011 in Wine

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Don Giovanni

Posted September 19, 2011

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Posted September 19, 2011

A case for ascorbic acid use in Riesling to increase fruity aroma

case study that the use of ascorbic acid in production post SO 2 adds fruity aroma to the wine...this would be for wines that should be drunk withing 3 to 5 years ... also reducing ATA atypical aging although it is not well understood how this helps, although it seems to...

personally I favor the use in production as I seem to produce a more complex Riesling with it than without it...I can't help to think that it also reduces any funk, TCA potential in the bottle as previously noted in the thread about it's benefit fighting TCA related problems in the cellar... Click On Me

John D. Zuccarino

WWW.SilverSpringsWinery.com

Don Giovanni Wines tm

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