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activated carbon

active charcoal (GB)
Name (also A-coal, medical coal) for ground and cleaned bones and biochar (charcoal). It is pure carbon, which due to its highly porous structure has a huge internal surface. Only six grams of it correspond to the area of ​​a football field (around 9,000 m²). It is used in viticulture for various fining or. Stabilization techniques used. Due to the extremely high Adsorption capacity (Binding of gases or solutes) 'very easily sounds from the environment can be accepted and added to Schönungsfehlern to lead. Activated carbon is used to correct color, taste and odor defects in wine with a broad spectrum of activity. It is also used in rotten grapes to which the Faularomen im grape or to bind and excrete wine. Likewise, a variety of false tones or wine faults as sulfurous off. Frost taste. Hochfärbigkeit. Mäuseln. Lactic acid sting. Schimmel taste and Schwefelsäurefirn fought. Activated carbon is stirred into the grape must or wine, paying attention to low dosage, because otherwise unintentionally flavorings could be eliminated. See also below winemaking,

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