Polycacel is an IOC blend of polyvinylpolypyrrolidone (PVPP), micropulverized cellulose and casein for use on problem phenols associated with browning and pinking. Its proprietary formulation helps avoid the over-stripping sometimes associated with high doses of caseinates and PVPP. It can be used either preventatively in juice or in wine destined for prolonged tank storage. Wine flavors and aromas are enhanced while color is improved.
UsageSeveral hours prior to use mix Polycacel into 20 times its weight in cool water (do not mix in juice or wine). 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.
DosagesFor Oxidized Juice: 300–700 ppm (30–70 g/hL; 2.5–5.8 lb/1000 gal)
For Protection of Wine: 150–300 ppm (15–30 g/hL; 1.25–2.5 lb/1000 gal)
*Note: Bench trials recommended
StorageDated expiration. Store in a dry, odor-free environment below 25°C(77°F).