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.
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