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.