PVPP-Casein blend: Prevents browning and pinking, and refreshes aged wines

IOC POLYCACEL™ is useful for removing phenolic compounds associated with browning and pinking.

• Can reduce bitterness and reveal hidden aromas
• Can be used to treat oxidized juice and wine
• Can be used to refresh aged wines
• Proprietary IOC blend of polyvinylpolypyrrolidone (PVPP), micropulverized cellulose, and casein
• Must be removed from wine via filtration per TTB regulations due to the PVPP portion

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Stage of Winemaking: Juice, wine (pre-protein stabilization)
Contact Time: 10-21 days
Impact: Treatment and prevention of oxidation, freshens aromas
Frequently used in: whites, rosés, fruit wines, cider

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Recommended Dosage: Bench trials recommended for wine

• Juice: 300–700 ppm (30–70 g/hL) (2.5–5.8 lb/1000 gal)
• Wine: 150–300 ppm (15–30 g/hL) (1.25–2.5 lb/1000 gal)

Usage: Suspend POLYCACEL in approximately 20 times its weight in water 15–25°C (59–77°F). Mix well and allow to sit for 1 hour. Use POLYCACEL within 2 hours after it has been hydrated. Add the mixture into the tank slowly, making sure the addition is thoroughly blended into the juice or wine being treated. This is important as the casein portion can float. May take 10-21 days to settle.
Storage: Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.

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Downloads
Polycacel - Allergen Statement
Polycacel - Food Safety Statement
Polycacel - Non-GMO Statement
Polycacel - Safety Data Sheet
Polycacel - Specification Sheet
Polycacel - Technical Data Sheet