How much ascorbic acid vitamin C do you add to wine to stabilize it?

To stabilize wine, typically 0.05 to 0.1 grams of ascorbic acid (vitamin C) per liter of wine is recommended. This amount helps prevent oxidation and spoilage without significantly altering the wine's flavor. It's important to dissolve the ascorbic acid in a small amount of water before adding it to ensure even distribution. Always conduct a small trial first to assess its impact on the wine.