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
• Proprietary IOC blend of polyvinylpolypyrrolidone (PVPP), micropulverized cellulose, and casein

Dosage
Bench trials recommended
Juice 30–70 g/hL
Wine 15–30 g/hL

Usage
Suspend 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.

Storage
Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately