Manufacturer: IOC

Insoluble polyvinylpolypyrrolidone (PVPP) 

Added to must or wine to eliminates certain phenol substances responsible for browning or organoleptic deviations in wines.

It fixes certain molecules that add bitterness to the taste of the must or wine.

PVPP is recommended :

• As a preventive : for white wines that may be stored in difficult conditions or for a long time.

• As a curative : for wines that are oxidised or taste bitter.

Dose: 10 – 50 g/hl

Packaging: 1 kg, 20 kg