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Activated carbon

Designation (also A-carbon, medicinal carbon) for ground and purified bone and plant carbon (charcoal). It is pure carbon that has a huge inner surface area due to its highly porous structure. Only six grams of it correspond to the area of a football pitch (about 9,000 m²). It is used in viticulture for various fining or stabilisation techniques. Due to its extremely high adsorption capacity (binding of gases or dissolved substances), it can very easily accept tones from the environment and lead to fining errors. Activated carbon is used for the correction of colour, taste and odour defects in wine with a broad spectrum of effect.

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Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen

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