Everyone knows about the antioxidant properties of Vitamin C (Ascorbic Acid), and how it prevents you from getting colds. ... Second, Vitamin C boosts your immune system and gives your body the best chance possible to fight off the Candida yeast. Lastly, it helps boost your stomach acid, which slows the Candida overgrowth.

Will ascorbic acid prevent fermentation?

The apple juice they purchase shouldn't contain potassium sorbate as this will prevent yeast from growing and eventually stop the fermentation. But when they see ascorbic acid as an ingredient, they're often worried it'll affect the fermentation process. ... It also doesn't affect the fermentation in any way.

How does ascorbic acid affect yeast?

Vitamin C or L-ascorbic acid acts as a scavenger of ROS, thereby potentially protecting cells from harmful oxidative products. While most eukaryotes synthesize ascorbic acid, yeast cells produce erythro-ascorbic acid instead.