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Old 07-22-2008, 11:48 AM   #1
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Default Does ascorbic acid survive?

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?

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Old 07-23-2008, 01:57 AM   #2
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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.


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Old 07-23-2008, 01:35 PM   #3
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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.
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Old 07-29-2008, 08:43 PM   #4
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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.
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Old 07-30-2008, 11:56 AM   #5
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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.

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