Ascorbate, Calcium

Synonyms: Calcium diascorbate, Calcium L-ascorbate, Vitamin C 
CAS Number: 5743-28-2 
E Number: 302 
INS Number: 302

International Organisations 

Codex Alimentarius 

–Classification, Food Category, Functional Class, and Recommended Usage are not available at this time. 

International Organisation of Vine and Wine (OIV) 

-Classification, Food Category, Functional Class, and Recommended Usage are not available at this time. 

FIVS 

Classification Category 2 – Naturally occurring in grapes and treatment residual in wine 

Recommended Usage 

Good Manufacturing Practice (GMP)* *Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any winemaking production that cannot be eliminated through testing the final product.

Usage in Winemaking: 

Calcium ascorbate has been used in the wine industry as an antioxidant due to its ability to rapidly remove molecular oxygen (O2) from juice or wine. The reaction with O2 takes place almost 1,700 times more rapidly than that between sulphur dioxide (SO2) and O2. SO2 does not react directly with O2, but instead, it reacts mainly with hydrogen peroxide (H2O2), which is formed through the oxidation of a phenolic component.

See FIVS technical papers for more information - click here.