e.PVPP

e.PVPP – Removal of polyphenols and oxidized substances

e.PVPP is an insoluble polyvinylpolypyrrolidone for the targeted treatment of wines with excess phenols and oxidative flaws. It is used to reduce bitterness, lighten the colour and sensorily improve oxidatively impaired wines.

The product is suitable for both preventive treatment and refreshment of oxidised or aged wines and basic wines of sparkling wine. The effect is gentle and controlled by adsorption of unwanted phenolic substances.

Benefits at a glance

• Removal of excess phenols
• Harmonisation of taste and mouth feel
• Lightening of high colour wines
• Refreshment of oxidised and virgin wines
• Also suitable for base wines of sparkling wine

Dosage

• Normal preventive treatment: 15–40 g / 100 L
• Oxidised or aged wines: 30–70 g / 100 L
• Strong oxidation effects: up to 80 g/100 L
• Maximum permitted dosage: 80 g / 100 L

Application

e.PVPP can be added directly to the must or wine. Improved efficacy is achieved by producing a pumpable PVPP wine slurry. The addition is effected while the stirrer is running.

In the case of combination elucidations, e.PVPP should be added about 2 hours before the further treatment agent. Separation by filtration is usually possible after only one day. For oxidation-damaged wines, sufficient free SO₂ Observe.

Notes

e.PVPP is approved for wine treatment in accordance with EU Regulation (EC) 2019/934 and tested for purity and quality. The application is carried out within the framework of good manufacturing practice by qualified personnel.

Storage

Protect against odour and moisture effects. Close the opened packs tightly.