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CHARBON DECOLORANT [1 record]

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Record 1 2008-02-13

English

Subject field(s)
  • Winemaking
CONT

Through the action if its proteinic-caseinic component it partially adsorbs the proanthocyandidins and the monomeric catechins which cause oxidation in wines. The treated wines display a more appealing colour with greenish hues in the case of white wines or with more defined pink hues in the case or rosé wines. In this way it is possible to reduce the use of decolorizing charcoal.

Key term(s)
  • decolorizing coal

French

Domaine(s)
  • Industrie vinicole

Spanish

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