POLYCEL

PVPP: Prevents and treats browning, pinking, and bitterness

IOC POLYCEL™ was formulated to help prevent and/or treat compounds that cause pinking and browning.

• Can also be used to treat bitterness and herbaceousness
• Can bind color molecules and small phenolic compounds (catechins); therefore, it is best to use in young wines
• Blend of polyvinylpolypyrrolidone (PVPP) and cellulose
• 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: 1-2 weeks
Impact: Treatment and prevention of oxidation, removal of bitter compounds
Frequently used in: whites, rosés, cider, young reds

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Recommended Dosage Bench trials recommended for wine

• Juice 400–800 ppm (40–80 g/hL) (3.3–6.7 lb/1000 gal)
• Wine (Prevention) 150–300 ppm (15–30 g/hL) (1.25–2.5 lb/1000 gal)
• Wine (Treatment) 300–500 ppm (30–50 g/hL ) (2.5–4.2 lb/1000 gal)

Usage: Suspend POLYCEL in approximately 20 times its weight of cool water. Mix well and allow to sit for 1 hour. Add mixture to the tank slowly, making sure the addition is thoroughly blended into the juice or wine being treated. Depending upon the wine, POLYCEL may take up to a week to settle out.
Storage: Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.