Will ascorbic acid (Vitamin C) added to grape juice concentrate affect the fermentation/wine-making process?
I am looking to use a grape juice concentrate because at this time of year I cannot get fresh grape juice where I live. I am looking at making a few batches of wine, but some of the concentrates I’ve found online and elsewhere seem to have had vitamin C (ascorbic acid) added to it. I know this is sometimes added to white wines as an antioxidant, but usually after the fermentation process is complete. Will having this additional/added vitamin C in my juice prior to fermentation/racking stages affect the end product? I want to make sure that my yeast will not stagnate and that the flavor won’t be wholy comprimised. Any and all answers are appreciated, and this community is always so very helpful. Thanks!!
Tagged with: antioxidant • batches • concentrates • fermentation process • grape juice • time of year • vitamin c ascorbic acid • white wines • wine • yeast
Filed under: All Things Wine
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It will help your pH, but if you need to increase the acid, you’re better off adding "acid blend" that you get from your wine making supplier. Typically the acid that’s most commonly found in grapes is tartaric acid. If the citric acid is already present, it’s not going to harm your product, but adding additional can tweak the flavor of your finished wine.
Acorbic acid can act as a preservative but too much (and it doesn’t take much) with produce a citrus taste to your wine. You would be fine without it.
The presence of ascorbic acid (Vitamin C) in the grape juice concentrate will not effect the fermentation process for your wine. I have used such juice concentrates frequently.
You may want to search for a wine kit grape concentrate that is designed for winemaking instead of juice. They are a little more but you get a better finished product.
Happy Wine Making!