| abstract |
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. |