CARB-OFF
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Agglomerated carbon to remove off-flavours
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Carb-Off can be used in red and white musts and in white wines to correct sensory defects provoked by Botrytis or other contaminating microorganisms. It is particularly useful when volatile phenols, geosmine and garlic odours are concerned.
STOP POWDER FORMATION
dosage | max. 100g/hl |
weight | 50g |