Charcoal (activated carbon)
Charcoal (activated carbon) is used to remove colour and aroma from juice and wine. It should, however, be used carefully as it can remove all taste and characteristics of wine. Recognised by the OIV, charcoal (activated carbon) is permitted for use in grape wine in over 50 countries worldwide.
Oenological carbon are of plant (generally wood) origin. In order to increase their adsorption properties, the carbon is subjected to activation either at a high temperature or a lower temperature in the presence of an acid, (generally phosphoric acid). Oenological carbon must not be activated with a metal-based catalyser like zinc chloride. It is in the form of very fine and light black powder, or in granulated form. There are humid preparations which can reduce dust accumulation. In this case, weight loss as described in 3.1 can reach 60%. Carbon can be agglomerated with bentonite; in which case, the ashes in 3.2 are more than 20%. Carbon for oenological purposes is used to correct alterations due to fungus in addition to the colour of white musts from purple, spotted or oxidised grapes. The carbon can eliminate anthocyanins and oxidised or non-oxidised polyphenols in addition to polysaccharides.
The carbon are used to correct the organoleptic characteristics of musts made from grapes altered by fungus. Oenological carbon can also be used to reduce the presence of Ochratoxin A in musts, the musts during fermentation and in white wine. Decolourising carbon has a relatively weak deodorising effect. Absorption by carbon is not very selective and depends on its structure, porosity and specific surface area. The limit concerning the use of carbons should be compliant with the prescriptions of the OIV International Code of Oenological Practices (expressed by weight of dry carbon). For further substance information, please see the International Oenological Codex.
Synonym(s): Carbon, Activated Vegetable (Food Grade), Decolourising Carbon
CAS Number: 7440-44-0
E Number: 153
INS Number: 153
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Clarification/Filtration Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Amount used in the treatment: 100 g.hl
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage
Good Manufacturing Practice (GMP)
As outlined in the OIV’s International Code of Oenological Practices, Charcoal (activated carbon) is used:
Oenological carbon are of plant (generally wood) origin. In order to increase their adsorption properties, the carbon is subjected to activation either at a high temperature or a lower temperature in the presence of an acid, (generally phosphoric acid). Oenological carbon must not be activated with a metal-based catalyser like zinc chloride. It is in the form of very fine and light black powder, or in granulated form. There are humid preparations which can reduce dust accumulation. In this case, weight loss as described in 3.1 can reach 60%. Carbon can be agglomerated with bentonite; in which case, the ashes in 3.2 are more than 20%.
Carbon for oenological purposes is used to correct alterations due to fungus in addition to the colour of white musts from purple, spotted or oxidised grapes. The carbon can eliminate anthocyanins and oxidised or non-oxidised polyphenols in addition to polysaccharides. The carbon are used to correct the organoleptic characteristics of musts made from grapes altered by fungus. Oenological carbon can also be used to reduce the presence of Ochratoxin A in musts, the musts during fermentation and in white wine. Decolourising carbon has a relatively weak deodorising effect. Absorption by carbon is not very selective and depends on its structure, porosity and specific surface area. The limit concerning the use of carbons should be compliant with the prescriptions of the OIV International Code of Oenological Practices (expressed by weight of dry carbon).
Usage in Winemaking:
Charcoal is used to remove colour and aroma from juice and wine. It should, however, be used carefully as it can remove all taste and characteristics of wine.
See FIVS technical papers for more information - click here.
