PVPP


PVPP

Polyvinyl polypyrrolidone prevents or cures oxidation

CHARACTERISTICS

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

APPLICATIONS

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.

  • Dosage To be determined by tests and prior tasting.