## 1 Introduction  
Accidental or unexpected chemical impurities can spoil wine during grape ripening, fermentation and bottling, and at the end of the process during storage and transportation. Grapes used for winemaking possess different yeast species, such as _Saccharomyces cerevisiae_, _Dekera_, and _Brettanomyces_[1, 2]. When present, _Brettanomyces_ and _Dekera_ yeasts produce a variety of volatile phenolic compounds that are critical for the sensory properties of wine. _Brettanomyces bruxellensis_ has been identified as one of the main yeasts responsible for neurological spoilage due to its ability to produce 4-EP and 4-EG during the winemaking process [1]. Phenolic compounds affect wine colour, the taste of bitterness, and astringency [3, 4] and are also critical in long ageing, especially in red wine [5]. When present in high concentrations, 4-EP and 4-EG are responsible for the introduction of unpleasant aromas [6], which causes wine depreciation [6, 7, 8, 9, 10, 11, 12, 13, 14]. When present at concentrations below the perception thresholds, they add complexity to the wine, but the sensorial perception is not affected [15]. The perception thresholds for 4-EP and 4-EG in wine vary between 230 and 650 \(\mu\)g L\({}^{-1}\) and 33 to 135 \(\mu\)g L\({}^{-1}\), respectively [8; 15]. Various treatments have been investigated for their capacity to inhibit _Brettanomyces_ growth, passing from the addition of sulphite, commercial \(\beta\)-glucanase, dimethyl dicarbonate, and chitosan, or a combination of processes that end with the physical removals of _Brettanomyces_ cells [10]. However, in the presence of contaminated wines, it is necessary to apply measures to restore the wine's health and quality. It is necessary to implement removal methods able to eliminate the phenolic compounds that are responsible for wine deterioration. Among the different treatments tested to treat damaged wines, the mixing of spoiled with clean wine is highlighted. Molecularly imprinted polymers and esterified cellulose polymers were reported to remove between 20 and 30% of 4-EP and 4-EG from aqueous solutions [16]. Polyaniline-based compounds were identified to reduce almost 68% of 4-EP, 50% of 4-EG and over 40% of all phenolic compounds, from wine-like model solutions [17]. Reverse osmosis [18] and adsorption on different adsorbents have also been successively tested for the removal of 4-EP and 4-EG [14; 18; 19; 20]. Among the additives used to treat wine, the addition of chitosan was described as effective in the reduction in _B. Bruxellenis_ viable cells under winemaking conditions [21]. [PERSON], [PERSON], and [PERSON] (2018) concluded that fungal chitosan with a high deacetylation degree could remove negative volatile phenols and simultaneously increase the fruity and floral notes [9]. However, [PERSON] et al. (2015) reported that chitosan had a retarding effect on alcoholic fermentation. The authors state that the use of 0.6 g L\({}^{-1}\) of chitosan affects the chemical composition of wine through the increase in the volatile acidity, such as acetic acid, which results in a vinegar taste [22]. [PERSON] et al. (2018) reported that the addition of chitosan does not have a real impact on the removal of polyphenols [23]. However, chitosan was accepted to treat wine, in 2009, by the Organisation Internationale de la Vigne et du Vin and in 2010 by the European Union [23; 24]. To identify new additives to improve the quality of wine, [PERSON] et al. (2017) reported the use of eight adsorbents in the removal of 4-EP and 4-EG from red wines. AC was considered the most efficient adsorbent, with a reduction of 57% of 4-EP and 4-EG at the levels used [25]. Another work reported the use of seven ACs, with different characteristics, in the removal of 4-EP and 4-EG from red wines. All ACs significantly reduced levels of 4-EP and 4-EG to a maximum of 73%.