Thus far, all I've found on this subject is as follows...
Activated carbon was petitioned to remove brown color from white grape juice concentrate.
For example, activated carbon prepared from pecan nut shells has the same decolorizing effect on azo dyes as activated charcoal sold for water treatment (Young, 1996). Wine fined with bakerís yeast had comparable removal of phenols to activated carbon, with a taste panel detecting no significant difference in color, flavor, and aroma (Bonilla, et al., 2001).
Pecan shell activated carbon: synthesis, characterization, and application for the
removal of copper from aqueous solution.
Use of activated charcoal is presently wide spread throughout the food industry for treatment of in-bound water, especially from those plants that relay on wells rather than municipal water sources. It is used to improve odor, color and/or overall sensory quality of the water as well as microbiological and therefore food safety issues. This is critical for those plants producing beverage or juice products. If activated carbon can be manufactured from agricultural products with steam or a non-synthetic chemical activation process, then I could support its limited use in organic food product systems.
2009 Dupeuble, Beaujolais, Gamay.
Smooth and silky Gamay with bright and lush flavors, the Dupeuble, has more than expected depth and richness, making for a rewarding wine. 2009 has done wonders for Beaujolais and brought world attention to this underrated region and to the Gamay grape itself. This vintage shows strawberry, black currants and pecan shells with a plummy body and fine tannins. Even the most jaded of wine enthusiast is thrilled by these wines from Beaujolais and most f the Crus are selling out as fast as they come in!