A comparison of activated charcoals for use in wines

Authors

  • Paolo Fenocchio

DOI:

https://doi.org/10.1590/S1678-3921.pab1976.v11.16961

Keywords:

Wines, activated charcoals, Carboactif CAS and CAN, Carbomafra WKG and LF-420, charcoal activated Riedel de Haen, charcoal activated Merck and Clarocarbon Merck, ash and iron contents, ashes alkalinity

Abstract

Ten activated charcoals, seven Brazilian and three German, were compared to determine their efficiency in removing color, from five red wines of the Experimental Station of Bento Gonçalves, Rio Grande do Sul, Brazil, and also to evaluate their ash and iron contents. The charcoal most efficient in removing color was a German carbon, and which was followed by four Brazilian ones. The ash content of the charcoals varied from 0.33 to 13.0 per cent, and the iron content from 0.005 to 0.225 g per cent.

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How to Cite

Fenocchio, P. (2014). A comparison of activated charcoals for use in wines. Pesquisa Agropecuaria Brasileira, 11(12), 117–119. https://doi.org/10.1590/S1678-3921.pab1976.v11.16961

Issue

v.11, n.12, 1976: Série Agronomia

Section

ERRATA