White wine as the heat accelerates its degradation. There are many other acids in small quantities: citric acid, ascorbic acid, α-ketoglutaric, fumaric acid, galacturonic acid, coumaric acid, etc. Their variable quantity varies the pH of the wort. The must of white wine is generally more acidic than red grape must simply because the grape maturity is less advanced. Vitamin C (or ascorbic acid) is present in the grape and the must up to 50 milligrams per litre. It is a protection in the wort against the oxidation phenomenon. In the presence of oxygen it produces hydrogen peroxide; by this reaction it deprives
Vitamin C efficiency decreases as amounts increase. Intravenous administration bypasses this. Doing so makes it possible to achieve plasma concentrations of 5 to 10 millimoles/liter (mmol/L), which far exceed the approximately 0.2 mmol/L limit from oral consumption. The theories of mechanism are contradictory. At high tissue concentrations ascorbic acid is described as acting as a pro-oxidant, generating hydrogen peroxide (HO) to kill tumor cells. The same literature claims that ascorbic acid acts as an antioxidant, thereby reducing the adverse effects of chemotherapy and radiation therapy. Research continues in this field, but a 2014 review concluded: "Currently, the use of high-dose intravenous vitamin