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