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PVPP-Casein blend: Prevents browning and pinking, and refreshes aged wines

IOC 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
• Can be used to refresh aged wines
• 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

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Stage of Winemaking: Juice, wine (pre-protein stabilization)
Contact Time: 10-21 days
Impact: Treatment and prevention of oxidation, freshens aromas
Frequently used in: whites, rosés, fruit wines, cider

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Recommended Dosage: Bench trials recommended for wine

• 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 water 15–25°C (59–77°F). Mix well to remove clumps and let stand for 1 hour. Use POLYCACEL within 2 hours after preparing. Slowly add hydrated POLYCACEL to the juice/wine and mix thoroughly. This is important as the casein portion can float. May take 10-21 days to settle.
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