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In oenology, activated carbon is used to selectively reduce the color of the wines and eliminate undesirable odors, allowing the expression of the sensory characteristics of the grape variety and the wine. Eliminating unpleasant tones and odors, through the specific absorption of responsible molecules. Bleaching and...
In oenology, active carbon is used to selectively reduce the color of the wines and eliminate undesirable odors, allowing the expression of the sensory characteristics of the grape variety and the wine. Eliminating unpleasant tones and odors, through the specific absorption of responsible molecules. Bleaching and...
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