Activated carbon It is a carbonaceous material with developed pore structure. It is made of suitable raw materials through carbonization, activation, rinsing and other processes, including food grade and non food grade. With the progress of science and technology, the shape, performance and specificity of activated carbon have improved. As adsorbent or carrier, activated carbon is widely used in scientific research, health and industry.

Activated carbon is a hydrophobic adsorbent, which adsorbs non-polar substances in polar solutions, with a total specific surface area of 500-1000m2/g, a true specific gravity (density) of 1.9-2.1, an apparent specific gravity of 0.08-0.45, and a boiling point of about 4200 ℃. It is insoluble in any organic solvent. During the production of activated carbon, a variety of carbides and disordered carbon between carbon crystals are removed, thus forming a porous structure. The porous structure of activated carbon can be divided into several types of micropores, transition pores and macropores. The micropores with an effective radius of less than 20 A are micropores, whose surface area accounts for more than 90% of the total specific surface area. It can be said that the adsorption efficiency of activated carbon depends to a considerable extent on micropores. The effective radius of 20-500 angstrom is the transition pore, which can allow the adsorbed material to enter the micropore channel. And those above 500 angstroms are macropores, which can make adsorbed materials enter micropores quickly. The pore forming quality of activated carbon or different pore structure and surface chemical composition make it different in efficiency or specificity in practical application.

Role of activated carbon

Activated carbon has good effect in liquid phase adsorption. Activated carbon is safe in toxicology. As long as the product above food level is used, it will not cause any harm to human body.

1. Remove the turbidity in the wine, which may produce turbid substances

2. Remove physiological harmful substances from wine

3. It has the effect of promoting aging and flavoring

4. Remove the malodorous substances in the wine

5. Remove colloidal substances in wine