PVI/PVP use

It is a white insoluble and slightly hygroscopic copolymer powder
It consists of the following three components:
N-vinylimidazole, CAS no.1072-63-5
N-vinyl-2-pyrrolidone, CAS no.88-12-0
N,N’ -divinylimidazolidin-2-one (N,N ‘-Divinylimidazolidin-2-one), CAS no.13811-50

Purpose:
It can reduce the content of iron, lead, copper and other metals, slow the enzymatic and non-enzymatic oxidation reactions, thereby limiting the Browning of the product and preserving its aromatic potential and typicality.
For grape juice: Reduce heavy metal content (especially copper and iron), thereby preventing oxidation and the potential for other related changes.
For wine: Reduce heavy metal content, prevent oxidation and reduce the risk of wine turning pink.

When using PVI/ PVP in wine, the metal removal effect is more effective than in grape juice. This may reflect the complex macromolecular composition of grape juice.
In the metal addition determination,
The removal effect of Fe and Pb in white wine is more effective than that in red wine, and the removal effect of Cu and Al in red wine is more effective than that in white wine.
The application of PVI-PVP has only a slight effect on the color and phenolic composition of the wine. The organic acid content of the wine (tartaric acid, malic acid, lactic acid, citric acid and shikimic acid) was not affected by PVI-PVP, either in the grape juice or in the wine

How to use:
PVI/ PVP adsorption copolymers can be added to grape juice or wine for up to 48 hours to reduce metal concentration and prevent excessive metal content.

Addition amount:
PVI/ PVP adsorption copolymers are added to grape juice or wine in amounts below 500 mg/l in accordance with the current documentation described in the OIV Winemaking Specification.

Filter screen:
After 48 hours, the grape juice or wine must be filtered through a filter medium with a pore size of no more than 3 microns and a filtration pressure of no more than 0.8 bars