For treatment of pinking or browning, removal of bitter compounds
Polycel is a blend of polyvinylpolypyrrolidone (PVPP) and cellulose formulated to help prevent and/or treat compounds which cause pinking and browning. It can also be used to treat bitterness and herbaceousness. As Polycel can bind color molecules and catechins it is best to use in young wines.
Bench trials recommended for wine
Juice: 40–80 g/hL
Wine (Preventative): 15–30 g/hL
Wine (Curative): 30–50 g/hL
Dissolve 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. PVPP is intended as a processing aid.
Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.