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Polyvinylpolypyrrolidone (PVPP – E1202) results from the polymerisation of vinylpyrrolidone. PVPP is made up of macromolecules arranged in a network and acts by adsorption.
Its granulated form makes it less powdery and easier to use.
- PVPP GRANULÉE improves the stability of wines by eliminating the oxidised and oxidizable phenolic compounds that affect the colour, clarity and organoleptic characteristics of wines.
- Polyphenols in wine often form soluble complexes with proteins: a decrease in protein content in wines is often observed after treatment with PVPP GRANULÉE.
- Its selectivity and affinity make it complementary to treatment with casein and bentonite, although it cannot be replaced by these two products.
This polymer selectively adsorbs polyphenols according to a decreasing polymerisation gradient. Polyphenols in wine are adsorbed in the following order:
Anthocyanogen compounds → catechins → flavonols →phenolic acids, by forming hydrogen bonds between the phenolic hydroxyl group and the amide bond in PVPP.
