Activated carbon has long been applied in the food industry, and activated carbon for liquor is the most widely used. For spirits, activated carbon can not only solve the problem of turbidity, but also reduce the smell in the liquor.
What is activated carbon?Activated carbon is a carbon material with a well-developed pore structure. It is made from suitable raw materials through processes such as carbonization, activation or rinsing. It is available in food and industrial grades. Activated carbon is a hydrophobic adsorbent with a total specific surface area of 500-1100㎡/g. As an adsorbent, activated carbon is to absorb impurities and odors in the wine, making the wine more fragrant and translucent, and improving the taste quality in the wine production process.
After wine and alcohol are treated with activated carbon, it can promote the esterification reaction between alcohol substances and acid substances, the association between ethanol and water, and the aldehyde substances are partially adsorbed and catalyzed, and the spicy taste in the wine is weakened.
What does activated carbon do to alcohol?
Activated carbon has the effect of increasing the consistency and flavor of wine, which is caused by its aging effect. After activated carbon treatment, the taste of white spirit will be significantly improved. One treatment is equivalent to a natural aging period of about 3 months. It can effectively remove fishy, astringent, bitter, spicy and other flavors in the white spirit, and improve the liquor quality. The aroma and taste make the spirit sweeter and refreshing, enhancing the quality of the spirits.
What types of activated carbon work best for spirit filtration?In the process of wine manufacturing and production, various sediments, impurities, odors, etc. will inevitably be produced in the base wine body, causing the original liquor to be turbid and the wine to taste impure and spicy. Activated carbon is widely used in the post-processing of alcohol due to its highly developed pore structure and super adsorption capacity. It can effectively eliminate the foreign smell of the base wine and make the new wine soft, mellow and mature.
1. Coconut granular activated carbon and molecular sieveThese two combinations are mainly used for the purification treatment of spirits. The aging of the purified liquor is accelerated, the smell of new wine disappears, the spicy and foreign flavors are significantly reduced, the body of the liquor is soft and refreshing, and the purified high-quality liquor can be to add slurry at will to reduce the degree of turbidity at low temperatures.
2. Granular activated carbon for liquorHigh-quality coconut shell granular activated carbon or fruit shell granular activated carbon is often chosen, in which coconut shell activated carbon is the best. It is mainly used for the deodorization and impurity removal of high, medium and low alcohol liquor and make the new wine soft, mellow and mature.
3. Powder activated carbon for liquor
Powdered activated carbon for wine is refined from high-quality sawdust, fruit shells, coconut shells and other raw materials. It is mainly used to remove turbidity, ripen and age low-alcohol wine.
• Remove foreign odors from alcohol and high-alcohol liquor
• Prevent becoming turbid of low-alcohol spirits with high ester content
How does activated carbon affect spirit taste?
1. Remove the odor of spirits and alcohol and accelerate the aging of liquorThe odor of liquor is from the following sources:
• Improper control of the brewing process
• Improper use of grain substitutes as raw materials
• Liquid fermentation
• Presence in freshly steamed liquor
Usually after long-term storage and aging, some improvement will occur, but some are difficult to overcome. If you add 0.1%-0.2% special activated carbon, stir for 30 minutes, let it sit for 48 hours, and filter the supernatant, there will be no odor.