Polycel [PVPP] (1 Kg)
Item No.38-12095
![Polycel [PVPP] (1 Kg)](/product/image/Medium/38-12095–1Polycel.jpg "Polycel [PVPP] (1 Kg)")
Price $77
Price Per 1
Excl. Tax
On Backorder
1
Description
POLYCEL was formulated to help prevent and/or treat compounds that cause
pinking and browning.
• Can also be used to treat bitterness and herbaceousness
• Can bind color molecules and small phenolic compounds (catechins); therefore, it is best to use in young wines
• Blend of polyvinylpolypyrrolidone (PVPP) and cellulose
Dosage
Bench trials recommended
Juice 40–80 g/hL
Wine (Prevention) 15–30 g/hL
Wine (Treatment) 30–50 g/hL
Usage
Suspend POLYCEL in approximately 20 times its weight of cool water. Mix well and allow to sit for 1 hour. Add mixture to the tank slowly, making sure the addition is thoroughly blended into the juice or wine being treated. Depending upon the wine, POLYCEL may take up to a week to settle out.
Storage
Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.
• Can also be used to treat bitterness and herbaceousness
• Can bind color molecules and small phenolic compounds (catechins); therefore, it is best to use in young wines
• Blend of polyvinylpolypyrrolidone (PVPP) and cellulose
Dosage
Bench trials recommended
Juice 40–80 g/hL
Wine (Prevention) 15–30 g/hL
Wine (Treatment) 30–50 g/hL
Usage
Suspend POLYCEL in approximately 20 times its weight of cool water. Mix well and allow to sit for 1 hour. Add mixture to the tank slowly, making sure the addition is thoroughly blended into the juice or wine being treated. Depending upon the wine, POLYCEL may take up to a week to settle out.
Storage
Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.
Specifications
- Brand
- IOC
- Product Source
- PVPP
Polycel [PVPP] (1 Kg)
Item No.38-12095
Price $77
Price Per 1
Excl. Tax
On Backorder
1
Description
POLYCEL was formulated to help prevent and/or treat compounds that cause
pinking and browning.
• Can also be used to treat bitterness and herbaceousness
• Can bind color molecules and small phenolic compounds (catechins); therefore, it is best to use in young wines
• Blend of polyvinylpolypyrrolidone (PVPP) and cellulose
Dosage
Bench trials recommended
Juice 40–80 g/hL
Wine (Prevention) 15–30 g/hL
Wine (Treatment) 30–50 g/hL
Usage
Suspend POLYCEL in approximately 20 times its weight of cool water. Mix well and allow to sit for 1 hour. Add mixture to the tank slowly, making sure the addition is thoroughly blended into the juice or wine being treated. Depending upon the wine, POLYCEL may take up to a week to settle out.
Storage
Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.
• Can also be used to treat bitterness and herbaceousness
• Can bind color molecules and small phenolic compounds (catechins); therefore, it is best to use in young wines
• Blend of polyvinylpolypyrrolidone (PVPP) and cellulose
Dosage
Bench trials recommended
Juice 40–80 g/hL
Wine (Prevention) 15–30 g/hL
Wine (Treatment) 30–50 g/hL
Usage
Suspend POLYCEL in approximately 20 times its weight of cool water. Mix well and allow to sit for 1 hour. Add mixture to the tank slowly, making sure the addition is thoroughly blended into the juice or wine being treated. Depending upon the wine, POLYCEL may take up to a week to settle out.
Storage
Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.
Specifications
- Brand
- IOC
- Product Source
- PVPP