Activated carbon is widely used in wine production and post-processing of liquor, wine for the removal of sediment (turbidity liquor, wine, beer, removal of pectin, protein, yeast, etc.), to improve wine quality, accelerate the aging of wine remove odor and bitter taste in wine and so played a very good effect. It helps on :

• Wine - Removal of haze, odor and decolorization
• Beer - Modification of taste