With the upgrading of global wine and beer consumption, product taste stability, pure color and no peculiar smell have become core competitive indicators for brewing enterprises. Oxidation, microbial contamination and raw material impurities often cause color deviation, peculiar odor and poor flavor of wine products. As a safe and efficient food-grade adsorbent, activated carbon has become an essential refining and processing material in the brewing industry, widely used in the purification, decolorization and deodorization of wine and beer.

Key Substances Removed by Activated Carbon

• Color impurities: It adsorbs oxidized brown pigments and excess phenolic chromogens in white wine, rosé wine and beer to correct abnormal color and improve product transparency.
• Off-flavor substances: Effectively removes cork taint (TCA), earthy odor, moldy flavor and volatile phenols produced by microbial pollution, eliminating abnormal tastes affecting drinking experience.
• Harmful impurities: Adsorbs excess tannins, polyphenols and fermentation byproducts, reducing bitter and astringent taste and stabilizing wine body quality.

• Powdered activated carbon solution: Suitable for large-batch industrial brewing, featuring fast adsorption and uniform dispersion. It completes decolorization and deodorization in the early and middle fermentation stages without affecting the original flavor of high-quality wine bodies.
• Special wood-based carbon solution: Adopts food-grade pure wood raw materials, with high porosity. It precisely removes peculiar odors while retaining the unique aroma of hops and fruit, applicable for high-end craft beer and fine wine refining.