Reduction of the impact of gray rot of Cabernet-Sauvignon and Pinot Gris grapes on the fermenting must with the help of active carbon AC-C

Abstract

In this article, the impact of the additions of experimental active carbon AC-C on the gray rot of Cabernet-Sauvignon and Pinot Gris grapes in the fermentation must was investigated, using different doses, allowed by the OIV. Fermentation kinetics and some important physico-chemical parameters were monitored. AC-C has been shown to be effective in removing mold and related green pigments from wine.