Corrective Fining Agents
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This activated carbon is extremely effective in the correction of wines which present evident defects caused by Brettanomyces/ Dekkera. Minimal additions are proven to significantly reduce volatile phenols, resulting in an overall improved wine aroma without affecting color. Also effective in removing compounds related to smoke taint.
Application: Treatment for wines contaminated with Brettanomyces or smoke taint.
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)