In oenology, activated carbon is used to selectively reduce the color of the wines and eliminate undesirable odors, allowing the expression of the sensory characteristics of the grape variety and the wine. Eliminating unpleasant tones and odors, through the specific absorption of responsible molecules. Bleaching and deodorizing action with great adsorption power and bleaching capacity.
Mode of action:
In aqueous suspension it forms hydrophobic colloids of negative charge, with great affinity for positive substances, especially apolar and benzene rings.
How to use:
- Suspension of the wine.
- Strong agitation and good homogenization.
- Stirring 2 times a day for 3 days.
- Subsequent correction of SO2 due to its oxidizing power.
Dose of employment:
- Maximum allowed R CE 1493 / 99- 479/08 100 g / hl
- Usual dose 10- 50 g / hl
- Laboratory tests.
- Subsequent correction of SO2 due to its oxidizing power.
en
es 
fr 
ca 
