NOIR ACTIVA MAX
Specific treatments
Charbon décolorant
Decolourizing oenological charcoals are activated by phosphoric acid, which means that the size of the pores is optimal for capturing anthocyanin molecules. They are macroporous charcoals.
The specific surface area, which characterizes the activation of decolourizing charcoals, is generally in the region of 1000 m2/g of charcoal, which is considerable.
NOIR ACTIVA MAX has an even greater specific surface area, in the region of 1800 m2/g, which makes it a significantly more decolourizing charcoal than conventional charcoals.
CHARACTERISTICS
- Treatment of musts and white, rosé and red wines still in fermentation, in order to:
- Eliminate unpleasant tastes such as earthy-musty tastes
- Eliminate contaminants such as ochratoxin A
- Correct the colour of white musts from black grape varieties with white juice such as pinot noir, and oxidized musts
- Correction of stained or oxidized white wines
- Can be used in flotation
