Application of PVPP in food and beverage

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.
Application of PVPP in wine and molecular dynamics simulation

Application: PVPP cardboard filter, PVPP disposable processing, PVPP recyclable recycling processing
On the contrary, the cross-linking degree of PVPP decreases, the molecular structure tends to be free chain, the steric hindrance of hydrogen bond formation decreases, and the average number of polyphenol molecules adsorbed by each PVPP molecule increases, which enhances the ability of PVPP to adsorb polyphenols.
Polyvinylpolypyrrolidone (PVPP) is a clarifying polymer used in winemaking that regulates the color of rose wine and prevents sensory degradation by reducing polyphenol content. The effects of this polymer on the color parameters and polyphenols of rose wine were studied, and the binding specificity of polyphenols to PVPP was determined. The color measured by colorimetry decreased after treatment, thus confirming the adsorption of anthocyanins and other pigments. Before and after refining, the phenolic composition is determined by targeted multi-omics methods (ultra-high performance liquid chromatography (UPLC) – electrospray ionization (ESI) – mass spectrometry (MS/MS)).
MS analysis showed adsorption differences among polyphenol families. Flavonols (42%) and flavanols (64%) were most affected. The average adsorption rate of anthocyanins was not high (12%), but the specific adsorption of coumarin anthocyanins was observed (37%). Molecular dynamics simulations were also used to study the interactions between molecules. The relative adsorption of flavanols is related to the calculated interaction energy. Molecular modeling also well explains the specific affinity of coumarin anthocyanins to PVPP.
The role of PVPP treatment in wine production
Influence of PVPP dosage on adsorption effect

It can significantly improve the color of the wine, because the PVPP stabilizer can maximize the adsorption of polyphenols in the wine that are easy to oxidize and brown, so as to remove the brown substances that are already present in the wine.
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.
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.
Improve the abiotic stability of wine: due to the removal of oxidizing matrix, the abiotic stability of wine is extended to varying degrees.
It can be used with other clarifying agents, while also reducing the amount of SO2 used and improving the quality of the wine.