This activated carbon is extremely effective in the correction of wines which present evident defects caused by Brettanomyces/Dekkera. Minimal additions are proven to significantly reduce volatile phenols, resulting in an overall improved wine aroma without affecting color. Also effective in removing compounds related to smoke taint.
Application: treatment for wines contaminated with Brettanomyces or smoke taint; deodorizing.
Dosage: 20-40 g/hL
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