METHOD FOR PREVENTING UNDESIRABLE AROMAS IN LIQUID FOODSTUFFS

摘要

Method for preventing undesirable aromas in production processes for liquid foodstuffs, such as wine or cider, combined with bactericidal activity, through the use of a kaolin-silver compound. The method may be used in a preventive or remedial capacity and makes it possible to treat, inter alia, aromas from sulphurated compounds, volatile phenols and smoke aromas. The invention claimed offers the main advantage of combining the elimination of undesirable aromas and the bactericidal effect, allowing a final product to be produced in accordance with desired specifications.