Application of PVPP in wine production

Wine is a kind of unstable colloidal solution, how to prolong the stability period of wine, so that the wine does not produce oxidation, turbidity and precipitation phenomenon, has been the concern of wine producers. Recently, foreign wine and beer brewing has used PVPP to improve the stability of wine and improve the flavor of wine.

PVPP is a fine white powder that can be used as a clarifying agent for wine. It is a very safe food additive after being added and filtered to remove residues. This food additive has strong adsorption, which can be seen from the molecular structure of PVPP.

There are several ways in which PVPP can be used in wine.

1.PVPP cardboard filter

2. Single-use PVPP processing

3.PVPP can be recycled

We found the effect of PVPP treatment in wine production by comparing with different clarifying agents

1. It can significantly improve the color of the wine, because the PVPP stabilizer can maximize the adsorption of polyphenols that are easy to oxidize and brown in the wine, so as to remove the brown substances that already exist in the wine.

2. It can improve the flavor of wine: because PVPP can remove polyphenols in wine, reduce the bitter taste in wine, and make the wine appear softer.

3. Safer and more reliable: Because PVPP is a polymer compound, this adsorbent is insoluble in wine, and PVPP and its complex can be completely removed by filtration.

4. Improve the abiotic stability of wine: due to the removal of the oxidizing matrix, the abiotic stability of wine is extended to varying degrees.

5. It can be used with other clarifying agents, while also reducing the amount of SO2 used and improving the quality of wine.