The application of activated carbon in the wine industry mainly focuses on removing odors and improving the quality of the liquor. It is widely used in the purification process of baijiu, beer, and fruit wine production.

Removing unpleasant odors: In wine brewing, unpleasant odor substances such as sulfides and aldehydes may be produced, affecting the taste and aroma. The microporous structure of activated carbon can selectively adsorb these impurity molecules, effectively reducing the spiciness and off-flavors of new liquor, making the taste more mellow and smooth.

Improving transparency and stability: Liquor may contain suspended matter, colloidal substances, or components that cause spoilage. Activated carbon can adsorb these substances, making the liquor clearer and more transparent, while extending shelf life and reducing sedimentation during storage.

Adjusting flavor components: By selecting different types of activated carbon and controlling treatment conditions, the proportion of aroma components in the liquor can be adjusted, making the aroma more harmonious and rich, suitable for baijiu that emphasizes a specific aroma type. Applications in beer production: In beer making, activated carbon is used to treat dilution water, removing odors and impurities to ensure stable water quality. It can also remove precipitates such as pectin, protein, and yeast from the beer, improving its taste and appearance.

The application of activated carbon in the beer industry is typically based on liquid-phase adsorption, directly treating the beer liquid, which differs from gas-phase adsorption used in industrial waste gas treatment.