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Activated carbon

Term (also A-coal, medical charcoal) for ground and purified bone and vegetable charcoal (charcoal). It is pure carbon, which has a huge inner surface area due to its highly porous structure. Just six grams of it correspond to the surface area of a football pitch (around 9,000 m²). It is used in viticulture for various fining and stabilisation techniques.

Adsorption capacity

Due to its extremely high adsorption capacity (binding of gases or dissolved substances), tones from the environment can very easily be absorbed and lead to fining errors. Activated charcoal is used to correct colour, taste and odour defects in wine with a broad spectrum of effects.

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