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.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.