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antioxidant

In winemaking, reference to additives such as ASCORBIC ACID and SULFUR DIOXIDE. When added in the right quantities, these substances limit the effect of oxygen contact with wine during various winemaking processes such as RACKING, FILTERING, and bottling.
Related Links: ascorbic acid, sulfur dioxide (SO2)
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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