Ascorbic acid has been used in winemaking to help prevent oxidation of the final product. It can also be used to help prevent discoloration in wines that easily lose their luster, such as pear wines or apple ciders. It can also be used in beer, but is most commonly used in winemaking. It is used at a rate of 1 teaspoon per 5 gallons at bottling time for wine or during boil for beer. If you are experiencing faster than normal oxidation with your wines, you might consider trying to add some ascorbic acid.
