In wine and vinegar production, activated carbon products are required to remove various unwanted contaminants and control colour, flavour and odour.
Concern about contaminants, including pesticides, is increasing and our carbons can remove these. Powdered carbons with a microporous structure are used to remove both contaminants and compounds that create unpleasant smells and odours, including isopropyl methoxy pyrazine. Powdered carbons with a macroporous structure are required to remove unwanted colour compounds such as tannins and anthocyanins.
WINE AND VINEGAR: PRODUCTS
A comprehensive range of activated carbon products specifically designed for purification of food, chemical and pharmaceutical liquids, by modification or the removal of colour, taste, unwanted bi-products or malodour.
Jacobi offers several activated carbons powdered grades, including Colorsorb™ HP-series and CP-series. These products meet stringent oenological international standards required by wineries.
WINE AND VINEGAR: SOLUTIONS
Our Colorsorb™ range can be used together with ion exchange resins from our Resinex range for optimum results.
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