- Product Description
- Additional Data
Activated carbon can be used to remove the majority of phenolic classes from wines without specificity. Wines with color problems such as excessive browning or pinkness can be helped because carbon is effective at removing non-polar substances, but weak at removing water-soluble components such as sugar and amino acids. Not many wineries use activated carbon because it can strip wine of both desirable and undesirable components. With wines that have significant problems, this may be an acceptable loss. Activated carbon is used more often on white wines than reds.