ADSORBENOL
| Family |
SIMPLE CLARIFIERS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , |
| Conservation conditions | , |
DUST
Vegetable carbon for oenological use
Appearance: black amorphous powder.
ADSORBENOL is a highly pure vegetable carbon with limited bleaching power. Its particular structure and specific empty/full ratio determine a high adsorbent capacity for small phenolic molecules. Therefore, it is particularly effective in the selective removal of the so-called volatile phenols (ethyl-phenol, ethyl-guaiacol, vinyl-phenol and similar), molecules of microbiological origin responsible for off-flavours characterised by hints of “animal”, “sweat”, “horse”, “pharmaceutical”, “plaster” and similar descriptors.
ADSORBENOL shows a limited adsorption effect on anthocyanins and red colouring substances in general, while it is active in the partial removal of some substances responsible for the yellow colour and therefore the orange hue of red wines.
ADSORBENOL is indicated in the treatment of musts and wines contaminated by Brettanomyces/Dekkera and/or other microorganisms that have developed off-flavours mainly linked to volatile phenols.
For an analytical evaluation, it is recommended to carry out dosage tests in the laboratory.
From 10 to 100 g/hL
Maximum dose usable in the EU 100 g/hL
Disperse in water or wine in a 1:10 ratio and add to the mass during a long pumping over.
For best action and maximum adsorption, it is recommended to make fractional additions a few days apart.
