Alcohol-specific activated carbon is a porous carbon material processed through special techniques. It features a large specific surface area (up to more than 1000m²/g), strong adsorption capacity, and high selectivity. It is specially designed for the purification of alcoholic beverages and complies with food safety standards (such as GB/T 12496-2013 "Activated Carbon for Beverages").
Core principle: Through physical adsorption (van der Waals forces) and chemical adsorption (action of surface functional groups), it selectively removes impurities, odors, and pigments from alcohol while retaining beneficial flavor substances.
1️⃣ Application in Baijiu (Chinese Liquor)
Removing odors: Add 0.1%~0.2% activated carbon, stir for 30 minutes, let stand for 48 hours, and filter to remove the off-odors of new liquor.
Preventing turbidity: Add 0.2%~0.4% to low-alcohol baijiu to solve the low-temperature turbidity caused by higher fatty acid ethyl esters.
Accelerating aging: Give new liquor a mellow and smooth taste like aged liquor.
Case: After using it in a certain distillery, the fusel oil content decreased from 0.8g/L to 0.2g/L, meeting national standards.
2️⃣ Application in Wine
Decolorization and flavor adjustment: Use G60 model or NORIT CA1 to remove undesirable colors while retaining fruity flavors.
Removing mycotoxins: Such as ochratoxin A.
Dust-free addition: Use BENTONORIT® (activated carbon + bentonite granules), which disperses quickly after addition.
3️⃣ Application in Beer
Removing bitterness: Add to unfermented wort to improve taste.
Improving stability: Remove proteins, extend shelf life, and enhance foam performance.
Commonly used model: MC-1, with uniform pore size and good effect in adsorbing impurities.
4️⃣ Other Alcoholic Beverages
Whiskey / Brandy: Remove residual odors after distillation and improve smoothness.
Health-preserving wine / Medicinal wine: Remove precipitates and improve clarity.
