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Latin term (adsorbere = sucking) of the ability of solids to attract and attach to their surface gases or dissolved particles. To a high degree, this ability has z. B. activated carbon. alginates. bentonite, various resins and silica sol, This will be at the filtration and at beautiful used by wine to remove certain substances. By different electrical charge of filter fibers and sediments (microscopic particles), the latter are attracted and stick.

Such substances should not be stored near strong-smelling substances such as diesel oil or petroleum. Since they can naturally absorb ambient sounds very easily, it can thereby in the course of winemaking to Schönungsfehlern come. Adsorptive effects are also based on various techniques filtration of wines. Absorption, on the other hand, refers to the diffusion of substances into the interior of a solid or liquid; see below flavor absorption,

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