Polycel is formulated to help prevent and/or treat compounds which cause pinking and browning. Polycel is polyvinylpolypyrrolidone (PVPP) and it complexes with polyphenols like catechins as well as other compounds associated with pinking and browning. Polycel may also help reduce problems with atypical aging. As it is insoluble in water and alcohol it precipitates out and leaves no residue. It can be used together with bentonite and/or casein.
UsageMix Polycel into 20 times its weight in cool water (do not use wine or juice). Mix well and allow to sit for 1 hour. Add the 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. Wines made with it must be racked or filtered afterwards.
DosagesFor Oxidized Juice: 400–800 ppm (40–80 g/hL; 3.3–6.7 lb/1000 gal)
For Preventative Treatment of Wine: 150–300 ppm (15–30 g/hL; 1.25–2.5 lb/1000 gal)
For Curative Treatment of Wine: 300–500 ppm (30–50 g/hL; 2.5–4.2 lb/1000 gal)
*Note: Bench trials recommended
StorageDated expiration. Store in a dry, odor-free environment below 25°C(77°F).