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White wine oxidation and the role of sulphur dioxide and ascorbic acid

• Also see Wine Oxidation.
  
  
• The recommended concentration levels of free sulphur dioxide (FSO₂) in white wines, as a rule of thumb, is 25-30 ppm, as long as the total sulphur dioxide (TSO₂) level does not exceed legal limits. (see table or formula for more accurate rates).
  
  
• Unlike the use of ascorbic acid in red wine, its use in white wine coupled with adequate levels of sulphur dioxide, greatly reduces the risk of oxidation.
  
  
• If a white wine is to be put through a malolactic fermentation (MLF) no SO₂ should be added until the MLF is completed (see SO₂ and MLF)