Cabecera Agrovin
Winemaking » Decolouring and Deodorising Agents
Decolouring and Deodorising Agents

These substances remove undesirable hues and off-odours by adsorbing specific molecules. In winemaking, they are used to selectively reduce certain wine colours and to remove unwanted odours, thus allowing the expression of the sensory properties typical of each grape variety.

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   Reference

Description

Croer F10X  
Activated carbon, powerful decolouring agent
 
Croer F10X-H  
Wet activated carbon, powerful decolouring agent
 
Croer DO  
Charcoal, deodorising agent
 
Sulfidrín  
Eliminates sulfide and reduction off-odours