Removal of Off-odor from Wine by Molecular Shieving Charrcoal

Abstract

Foxy flavor of white wine produced from Vitis labrusca (Delaware or Niagara) was successful removed by molecular shieving charrcoal.
Also, the off-odor in wine such as rancio or woody flavor was diminished without removol of the specific flavor and color of wine.
The available amount of molecular shieving charrcoal was 1^-5 g for one liter of wine, and varied with wine character.