PVPP-Casein blend for the preventative treatment of browning and pinking

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
• 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 
• Contact Time: 10-21 days

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Recommended Dosage: Bench trials recommended 

• 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 cool water. Mix well and allow to sit for 2 hours. 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.
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