Activated carbon for alcoholic beverages

Short Description:

For the treatment of alcoholic beverages, food-grade coconut-shell activated carbon is the preferred choice. It is used to remove impurities, bitterness, off-flavors (such as those from grain husks or fusel oils), and turbidity in low-alcohol beverages, as well as to accelerate the aging process of young spirits. Its primary functions include promoting maturation, eliminating undesirable odors, purifying, and decolorizing alcoholic products. It is also utilized in the broader food industry for the decolorization, deodorization, and refining of items such as sugars, oils and fats, soft drinks, and organic solvents. Available in granular form (for home-use steeping) or as a powder (for industrial decolorization in distilleries), the carbon must meet strict standards: low ash content, a high iodine value, and full food-grade safety compliance.

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Product Detail

Product Tags

Product Description:

For the treatment of alcoholic beverages, food-grade coconut-shell activated carbon is the preferred choice. Produced through a high-temperature steam activation process, it offers superior adsorption capacity, high purity, stable performance, excellent purification results, and a fast filtration rate. It is specifically designed for the purification and accelerated aging of alcoholic beverages, as well as for removing turbidity, off-flavors, and unwanted color, ultimately enhancing the overall quality of the product.

Specification：

Project		20–40 mesh	200 mesh
Particle size	%	≥95	≥99
Iodine value	mg/g	≥900	≥1000
Methylene blue decolorizing power	ml/0.1g	≥7	≥9
Ash content	%	≤5	≤5
PH value	－	6-9	6-9
Water content	%	≤10	≤10
Intensity	%	≥96	－
Apparent density	g/ml	0.45-0.55	0.3-0.45

Core function

1. Removal of off-flavors and impurities: Eliminates notes of rice bran, *qu* (fermentation starter), and bitterness; mitigates throat irritation, hydrogen sulfide odors, fusel oils, and aldehydes.
2. Clarification of low-proof *baijiu* (Chinese spirits): Removes turbidity and sediments, resulting in a clear, bright appearance.
3. Accelerated maturation of young spirits: Speeds up the aging process, yielding a smoother, more mellow mouthfeel. (Note: Use with caution—excessive application can diminish the spirit's inherent aroma, leaving it bland and flavorless.)
4. Decolorization and purification of fruit wines and *huangjiu* (traditional Chinese fermented grain wines): Reduces large-molecule impurities.