Deodorizing carbon

Deodorizing carbon is an oenological treatment used to eliminate unpleasant odors in wines. This product is widely used to absorb a wide range of abnormal odors, including sulfide derivatives (such as mercaptans and sulfocyanates), odors from rotten eggs, garlic, cabbage, and odors from wine lees. In general, it acts as a cleaning agent to remove unwanted odors, while also helping to recover defects that cannot be resolved by other additives. The main benefits of deodorizing carbon:

• Elimination of unpleasant odors: deodorizing charcoal is effective in eliminating a wide range of unpleasant odors that can compromise the quality and aroma of wine.
• Defect resolution: in addition to removing unwanted odors, deodorizing charcoal is used in combination with other treatments, such as Ovogold, Caseomaster 95, or PVPP, to eliminate vanishing odors caused by oxidation and maderization of wine. This action can help restore wine freshness and aroma.
• Effect on phenolic odors: deodorizing carbon can also address phenolic odors, known to be among the most serious olfactory defects in wines. Its action helps eliminate medicated odors that can adversely affect the sensory appreciation of wine.