Using charcoal or bone charcoal for the treatment of wine has a long history in Europe and now it has been replaced by activated carbon. [u]coal activated carbon price[/u].The function of activated carbon for wine treatment is mainly to remove variegated (refers to white wine), undesirable impurities and promote aging (esterification). However, the quantity of activated carbon added should be strictly controlled according to different wines, otherwise the natural flavor of the wine will disappear and the unique characteristics of some wines will be lost. The quantity of activated carbon which will be added to a certain wine should be determined experimentally, and the carbon type should be strictly selected too. The activated carbon should be first made into slurry, then slowly be added and mixed to avoid a large amount of air entering.
Before adding hops in the process of making beer, using activated carbon to treat the unfermented dip can reduce the content of protein, also can improve the properties of the foam and the aroma of cooked beer. It is more effective to treat the bitter-tasting dip with activated carbon. Treatment with activated carbon after fermentation can improve the unique flavor and foaming properties of beer, and also accelerate the aging of beer.
Food grade wood based activated carbon is widely used for wine industry. To reach best effect, different specification is available for different wines and technology. [u]coal based activated carbon manufacturer[/u]
