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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    Activated carbon, powerful decolouring agent.
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    Wet activated carbon, powerful decolouring agent.
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    Bleaching in autosolubles pellet active carbon.
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    Charcoal, deodorising agent