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Scope of application
Activated carbon for wine to remove odors and foreign tastes: adsorb sulfides, aldehydes (such as acetaldehyde), and fusel oils (such as isoamyl alcohol) to improve the purity of taste. Decolorization: reduce the color of the wine (such as the final polishing of vodka and rum). Plasticizer removal: effectively reduce the residue of plasticizers such as DEHP (suitable for storing raw wine in plastic barrels)
Activated carbon for wine is made of high-quality wood as raw material, through screening, grading and special carbonization, activation and other processes. Activated carbon for wine has a strong specific surface area and suitable pore structure. The carbon surface forms a special active gene. It is widely used in the post-processing of wine production to remove sediments in wine (removing turbidity from white wine, removing pectin, protein, yeast, etc. from fruit wine and beer), improve taste, and accelerate wine aging.
Main types
Powdered activated carbon: extremely fine particles (200-300 mesh), fast adsorption speed, often used for rapid treatment after fermentation, but requires filtration and removal.
Granular activated carbon: used in continuous filtration systems (such as wine production lines), can be reused.
Wood/coconut shell activated carbon: high purity, suitable for high-end wines (such as white wine, whiskey), good adsorption selectivity.
Coal-based activated carbon: low cost, suitable for the initial treatment of bulk wines (such as beer, alcohol).
Core functions
Decolorization: adsorb pigments in wine (such as caramel color, tannin oxides) to make the wine clear.
Impurity removal: remove heavy metals (lead, arsenic), pesticide residues, and fermentation by-products (higher alcohols, aldehydes).
Deodorization: reduce the irritating odor caused by sulfides, fusel oils, etc.
Improve taste: soften the wine body, reduce bitterness, and improve flavor coordination.
Application scenarios
Liquor: remove the spicy taste of new wine, accelerate aging, and reduce the risk of plasticizers.
Wine/fruit wine: correct the color of excessive oxidation and absorb musty smell (such as TCA pollution).
Beer: filter yeast residues and extend shelf life.
Alcohol purification: purification of food-grade alcohol (such as vodka, medical alcohol).
| Technical indicators | HT-J01（Powder） | HT-J02（Powder） | HT-J03（Particles） |
| Methylene blue decolorization(ml/g) ≥ | 150 | 180 | 180 |
| Iodine adsorption value(mg/g) ≥ | 900 | 1000 | 1000 |
| PH | 5-8 | 5-7 | 5-7 |
| Total iron salt(%) ≤ | 0.05 | 0.02 | 0.03 |
| Ignition residue(%) ≤ | 5 | 3 | 5 |
| Heavy metal(%) ≤ | 0.005 | 0.005 | 0.005 |
| Drying loss(%) ≤ | 10 | 10 | 10 |
| Chloride(%) ≤ | 0.1 | 0.1 | 0.1 |
| Mesh size (particle size) | 200mesh pass≥90% | 200mesh pass≥90% | 24-60 |
YEXIN
