The Art Of Elevage Casks And The Taste Of Wine

From Goatskin To Plastic Maturation: The Pragmatic Art Sulphur dioxide The Purpose Of Elevage Minimal Intervention Work In The Cellar Fining Racking Filtering Centrifuging Pasteurization Adjusting Acidity Topping Up White Wine Techniques

Many wines are naturally low in acidity, making them at risk of spoiling. Many New World winemakers add ascorbic acid (or vitamin C) as an anti-oxidant and to adjust taste.
In Europe this is permitted in some regions — but not if the wine has been chaptalized.