Help please with Erythorbic

[Squatchy]

I was planning on adding some Mango Nectar to an Apricot melomel. It has Erythorbic in it. I searched a bit but didn't have time to find a definate answer. Will it hinder fermentation? I know it's in there as an antioxidant and to preserve color/oxidation but I could not find specifically if would hinder or prevent fermentation.

Thanks

 

[Medsen Fey]

It is there as a preservative and could affect yeast, though if added to a rolling fermentation, I doubt it would stop it. I'll be interested to learn what happens if you try it.

Sent from my THINGAMAJIG with WHATCHAMACALLIT

 

[EJM3]

It's a stereoisomer of Ascorbic acid, Vitamin C, it's just another form of it so shouldn't impede the ferment, it's other name is "isoascorbic acid"...

I know this is a Wikipedia entry, but it's factual:

https://en.wikipedia.org/wiki/Erythorbic_acid

And something scholarly:

http://pubchem.ncbi.nlm.nih.gov/compound/Erythorbic_acid#section=2D-Structure

EDIT:
Hrm, just saw Madsen's post. I was not aware that it had that effect on yeast cells. Sorry for conflicting information

 

[Medsen Fey]

I've been reading up on erythorbic acid. It is used as a food additive is is GRAS (safe). It is primarily used as an antioxidant to prevent browning of fruits and vegetables, and other foods, and well as it other products such as cosmetics. It is used in wine in some cases to prevent browning and oxidation with production of aldehydes, but may work best in conjunction with SO2. From what I am seeing I don't think it will have any significant impact on yeast fermentation.