Eliminating the pinking effect in wines using activated charcoal

Abstract

The use of reducing technologies in the production of white wines, aimed at preserving varietal aromas, fruitiness, and freshness while preventing their oxidation, may have an unexpected impact on their visual appearance - pinking. Although the mechanism of this phenomenon is not yet well understood, it is believed to be caused by the oxidative transformation of certain colorless proanthocyanidins into their respective red-colored cyanidins. Pinking can occur in wines stored in tanks as well as bottled wines. In the pre-bottling stage, pinking can be removed through various methods such as treatment with sorbents, addition of SO2, etc.