Product Description: A chemically pure vitamin C product, specially selected for the treatment of beverages. Aim of Treatment: Protection against oxidation to stabilise taste and bouquet. Preventive treatment against untypical ageing off-flavour. Product and Effect: Ercobin acts as high grade
antioxidizing agent and even though the necessary SO2 content in the wine is
still needed, aroma preservation is much better due to the reductive capacity of
Ercobin. Moreover, Ercobin preserves and intensifies typical taste-giving and
bouquet substances of the wine. Treatment achieves the following:- • principally, treated wines develop more aroma, with a short delay after bottling. • long lasting quality wines and sparkling wines are more racy, fresh and fruity when tasted. An Ercobin treatment
is particularly advantageous for low-acid wines (depending on grape vine variety, the effect can set in at different times). • preventive action against untypical ageing
off-flavour (indoleacetic acid) which is contained in the grape
as protection against wilting, should not be decomposed in the young wine (via intermediate products formed,
e.g. formylaminophenyl-3-oxo propionic acid) into
2-amino acetophenone, since this results in off-flavours in the wine. Ercobin (vitamin C) protects
very well and permanently against this undesired reaction. The Ercobin dosage
should come up to 10 to 15 gm per 100 litres and should be added shortly after the
first sulphiting. If the tendency for untypical ageing off-flavours is strong,
dosages can be increased; up to a maximum of 25 gm per 100 litres. It should be noted that the measurement of free-SO2 in the presence of ascorbic acid leads to increased values. A method for separate determination exists. Application: Under EU wine regulations the legally permitted maximum dosage is 250 mgm per litre. Often quantities of about
10 gm per 100 litres are already sufficient to preserve the aroma and help against oxidation. The quantity of Ercobin is best determined by pre-tests and has to be added to the vessel in dissolved form. Storage: store in a cool, dry and dark place. Reseal opened packets immediately and tightly.
Winegrowers Supplies
- Ercobin: ascorbic acid
Chemical name: L(+) ascorbic acid. E300. For foodstuffs (restricted use).
For this purpose, Ercobin is dissolved in at least a 20-fold quantity of the wine
(or cider) and subsequently added to the remainder of the wine; thoroughly mixing until complete
distribution is achieved. If Ercobin is used for untypical ageing character
protection, the product should be added shortly after to the first sulphiting.
Dependent on off-flavour intensity, dosages can be varied. Ercobin becomes
effective as antioxidizing agent only when free-SO2 is already sufficiently
present in the wine. This is why the free-SO2 content
of the wine should be kept stable at least at 30 mgm per litre.