For treatment of oxidized must and wine or for the preventative treatment of browning and pinking
Polycacel is an IOC blend of polyvinylpolypyrrolidone (PVPP), micropulverized cellulose and casein for use on phenols associated with browning and pinking. It can reduce bitterness and reveal hidden aromas.
Bench trials recommended for wine
Juice: 30–70 g/hL
Wine: 15–30 g/hL
Dissolve 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.
Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.