Polycacel (5kg)

Item No.15786
Price $368.5
Per Each
Excl. Tax
Each

Description

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

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

Specifications

Brand
IOC
Product Source
PVPP

Polycacel (5kg)

Item No.15786
Price $368.5
Per Each
Excl. Tax
Each

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

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

Specifications

Brand
IOC
Product Source
PVPP