Which fining agent removes color and off-odors?

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Multiple Choice

Which fining agent removes color and off-odors?

Explanation:
Charcoal removes color and off-odors through adsorption. Activated charcoal has a very large surface area and a porous structure that traps colored pigments and volatile odor compounds as the wine passes over it. This makes it especially effective for decolorizing wine and stripping unwanted aromas when used carefully. Gelatin and casein mainly help clarify by binding proteins and some phenolics, while PVPP targets phenolics to reduce haze and browning rather than odors, so they’re not as focused on removing off-odors.

Charcoal removes color and off-odors through adsorption. Activated charcoal has a very large surface area and a porous structure that traps colored pigments and volatile odor compounds as the wine passes over it. This makes it especially effective for decolorizing wine and stripping unwanted aromas when used carefully. Gelatin and casein mainly help clarify by binding proteins and some phenolics, while PVPP targets phenolics to reduce haze and browning rather than odors, so they’re not as focused on removing off-odors.

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