Does ascorbic acid survive?

Brewer's Friend 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
T

Toppers

Well-Known Member
Joined
Jun 20, 2008
Messages
167
Reaction score
3
I was hoping there may be some health benefits to all my apfelwein consumption. (Vitamin C)

Google says "Exposure to oxygen, metals, light, and heat destroys ascorbic acid, so it must be stored in a dark, cold, and non-metallic container."

It might make it, or does fermentation roast it?
 
I'm not an organic chemist, but those warnings might be for the crystalline form of ascorbic acid, and not for when it's dissolved in something tasty like apfelwein.

I don't imagine that fermentation would destroy it-- just my instinct, though.

-Steve
 
Since it is used as a preservative, one would expect it to last with reasonable precautions.

However, the amount is trivial from a dietetic standpoint.
 
It shouldn't be a trivial amount of Vitamin C. Most apple juices that use it are 100% of your daily allowance. If it makes it through fermentation, which I have no idea about, it should be a good Vitamin C supplement.
 
My guess is that a good potion of the ascorbic will be taken up by the yeast and fall out with the lees. Other than that it the rest of the vitamin C should be ok through fermentation light damage not withstanding.
 

Similar threads

Jacob_Marley
Lemon Wine/"Skeeter Pee" ... Results of aging and stability over 12 years
Replies
6
Views
3K
z-bob
z-bob
M
Flavor and aroma loss - I can not figure out why this keeps happening!
2 3
Replies
85
Views
6K
doug293cz
doug293cz
MightyMosin
My yeast notes
Replies
3
Views
2K
MightyMosin
MightyMosin
B
Sparkling Wines & Carbonation
Replies
2
Views
3K
ShellinTX
ShellinTX
BoitAHL
High ABV Stout Clone
Replies
20
Views
3K
Steveruch
Steveruch
BrewSwag 300

Latest posts

Back
Top