Name (also charcoal, medical coal) for ground and cleaned bone and vegetable charcoal (charcoal). It is pure carbon, which has a huge inner surface due to its highly porous structure. Only six grams of it correspond to the area of a soccer field (around 9,000 m²). It is used in viticulture for various fining respectively. Stabilization techniques used. Due to the extremely high Adsorption capacity (Binding of gases or dissolved substances) ´, sounds from the environment can be accepted and closed very easily Schönungsfehlern to lead. Activated carbon is used for the correction of color. gustatory and odor errors used in wine with a wide range of effects.
It is also used for rotten grapes to which the lazy aromas in grape or to bind and eliminate wine. A wide variety of false tones or wine faults how sulfurous off. Frost taste. Hochfärbigkeit. Mäuseln. Lactic acid sting. Schimmel taste and Schwefelsäurefirn fought. Activated charcoal is stirred into the grape must or wine, although care must be taken to ensure that the dosage is low, because otherwise it would be unintentionally positive flavorings could be eliminated. See also under winemaking,