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Les auteurs etudient les caracteres chimiques et physiques de trois charbons vegetaux ainsi que quelques parametres pouvant influer sur leur efficacite (teneur en colloides, temperature de traitement, etc.). Ils montrent que le traitement de decoloration d'un mout de raisins Pinot noir ne modifie que tres legerement les composes aromatiques du vin obtenu. Ils observent que le traitement par le charbon des vins blancs maderises entraine une modification de leurs teneurs en composes aromatiques qui depend, en premier lieu, du type de charbon utilise. L'instabilite a l'oxydation des vins traites semble liee a la structure chimique du charbon.+++Chemical and physical properties of three vegetal charcoals and their efficiency according to some parameters (colloid level, temperature of treatment) were studied. It was shown that bleaching treatment of a red Pinot noir must changed very slightly the aromatic compounds of the corresponding wine. For oxidised white wines, changes in the level of aromatic compounds occured, firstly according to the tye of charcoal used. The instability of treated wines toward oxidation appared in connection with the chemical structure of the charcoal.

Emploi du charbon décolorant dans le traitement des moûts et des vins