No problems for Italian wines in South Korea

The outcome of the problem related to the presence of ascorbic acid in the wine, which was likely to put at risk the export of this product in South Korea is solved positively.
The question was born some time ago when the Korean Food and Drug Administration (KFDA) blocked in customs some some batch of Italian and Australian wines, due to the presence of ascorbic acid.
Ascorbic Acid (Vitamin C) is used as a stabilizer in the production of wines in all the world without any danger to human health: the risk was that the presence of this additive would lead to classify the wine as “other spirits”, it means that not only the wine would have resulted in a different taxation, but also a whole range of issues related to labeling rules for the sale of the product and so on.

source: ICE