Designation (also A-coal, medicinal coal) for ground and purified bone and vegetable coal (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 football pitch (around 9,000 m²). It is used in viticulture for various fining and stabilisation techniques. Due to its extremely high adsorption capacity (binding of gases or dissolved substances) 'tones from the environment can very easily be accepted and lead to fining defects. Activated carbon is used for the correction of colour, taste and odour defects in wine with a wide range of effects.
It is also used in the case of rotten grapes to bind and excrete the putrid aromas in the grape must or wine. It is also used to combat a wide range of off-flavors or wine defects such as Böckser, frosty flavor, high color, mice, lactic acid sting, mold taste and sulfuric acid firn. Activated carbon is stirred into the grape must or wine, whereby attention must be paid to low dosage, because otherwise positive aromatic substances could also be unintentionally eliminated. See also under vinification.