Pure PVPP for the treatment of wine or beer. PVPP is an insoluble substance with a special surface structure which makes it highly adsorbent. Adding PVPP to the wine reduces the polyphenols without harming the structure of the wine. This results in more stable wines that are protected against oxidation for a longer period and preserve their bright colour and freshness. Using PVPP reduces the quantity of SO2 needed. May not be used in organic wines.
15-40 g/100 l for normal treatments.
30-70 g/100 l for wines high in flavonoids.
Can be added 2 hours before other finings are used. The PVPP then settles with the finings. Where only PVPP is used, filter after 1 day.
Content: 1 kg.