PVPP Poudre

PVPP Poudre

PVPP Poudre //

Specific treatments

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Characteristics

Polyvinyl Polypyrrolidone (PVPP) adsorbs the oxidizable and polymerizable fraction of the phenolic compounds.

Application fields

PVPP improves wine stability:

• By removing the phenolic compounds liable to oxidize and polymerize and that may affect color, limpidity and the organoleptic qualities of the wines.

• Its selectivity and affinity sometimes make it complementary to treatments with casein or bentonite, but it cannot be replace by these two products.

• Wine polyphenols often form complexes that are soluble with proteins. A decrease of protein content in wines after treatment with PVPP is frequently observed.

Application rate: 
To be determined by tests and prior tasting.
Packaging: 
PVPP is packed in 1 kg, 5 kg or 20 kg bags.

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