Ascorbic acid Increases the shelf-life of pasteurised and non pasteurised beers and prevents “papery” (oxidation) off flavours in the final product.

Solutions of ascorbic acid should always be freshly prepared and treated into the bulk of the beer without delay, if possible metering into the flow of beer to tank.

Anti-oxidant treatment is more efficient when added before the beer has had contact with air, i.e. as soon as practicable after fermentation.

Addition of the material prior to cold storage is common practice, in which case the anti-oxidant should be added when the tank is almost full to minimise contact with air.

Ascorbic Acid TDS