Polyvinylimidazole PolyvinylpyrrolidoneCOEI-1-PVIPVP Adsorbent copolymers of polyvinylimidazole/ Polyvinylpyrrolidone(PVI/PVP)

Polyvinylimidazole/Polyvinylpyrrolidone
COEI-1-PVIPVP Adsorbent copolymers of polyvinylimidazole/ Polyvinylpyrrolidone(PVI/PVP)
N°CAS: 87865-40-5

Certificate of Analysis

注:以上打*号项目执行随机测试。 Note: The above items marked with * were randomly tested.

Physicochemical properties
White or white-like powder, almost insoluble in all current solvents, so molecular weight cannot be measured;
Product standard
Comply with CP2020,USP43,EP10.0 standards

Adsorbent copolymers of PVI/PVP are insoluble and slightly-hygroscopic powders. They are manufactured by “popcorn” polymerization of N-vinylimidazole (CAS no. 1072-63-5,) and N-vinyl-2-pyrrolidone (CAS no. 88-12-0,), with a ratio of 9:1. N,N´-divinylimidazolidin-2-one (CAS no. 13811-50,) is used as crosslinking agent at a level of less than 2% by weight of the total amount of the monomers.

Adsorbent copolymers of PVI/PVP are added to must or wine in accordance with the files described in the Code of Oenological Practices of the OIV in amounts of less than 500 mg/l.

Adsorbent copolymers of PVI/PVP can be added to must or wine in order to prevent the defects caused by

excessive metal contents or to reduce undesirably-high metal concentrations.

The must or wine must be filtered through a filter media with pores whose diameter is no greater than 3 microns and with a filtration pressure no greater than 0.8 bars.

Synonyms
Terpolymer of 1-vinylimidazole, 1-vinylpyrrolidone, and 1,3-divinylimidazolidinone.

Cross-linked copolymer of vinylimidazole/vinylpyrrolidone.

Labelling
The labelling must indicate that the PVI/PVP adsorbing copolymer is for oenological use. The storage and safety conditions must also be indicated.

The label must mention a 3-year use-by date.

Characters

Powder with a white to yellowish colour.

PVI/PVP adsorbing copolymers are insoluble in practically all current solvents. It is therefore impossible to measure the molecular weight.

INTERNATIONAL CODE OF OENOLOGICAL PRACTICES
Adsorbant copolymer treatment – PVI/PVP

Adsorbant copolymer treatment (PVI/PVP)
Classification:
PVI/PVP copolymer: processing aid
Definition:
The addition of polyvinylimidazole – polyvinylpyrrolidone copolymers (PVI/PVP) in
order to reduce copper, iron and heavy metal contents.
Objectives:
a) To prevent defects caused by too high metal contents (for example ferric casse).
b) To reduce undesirable, high concentration of metals due to:
Must contaminated by metal cations
Metal cation contamination during must or wine treatment from winemaking
equipment
Enrichment in copper following the treatment of wines by copper sulphate.
Prescriptions:
a) The amount used should be less than 500 mg/l.
b) When musts and wine are treated with PVI/PVP polymers, the accumulated
dosage should be less than 500 mg/l.
c) The copolymers should be eliminated after no more than 2 days after the
addition taking into account the precautionary principle and separated from the
wine by filtering before bottling
d) The adsorbant copolymers used should comply with the prescriptions of the
International Oenological Codex and in particular monomers limits.
e) The implementation of the procedure shall be placed under the responsibility of
an oenologist or a specialised technician.

Effect of adsorbent PVI-PVP resin (copolymer of vinylimidazole and vinylpyrrolidone) on removal of heavy metals from wine, mainly copper (Cu), iron (Fe), lead (Pb), cadmium (Cd) and aluminum (Al). The study also investigated the effects of PVI-PVP on the physicochemical and sensory properties of white and red wines, comparing the effects of its application in grape juice and wine. When PVI-PVP is applied to wine, the removal of metals is more effective than that of grape juice. The removal of Fe and Pb in white wine is more efficient than that in red wine, while the removal rate of Cu and Al in red wine is higher. In general, the higher the dose of PVI-PVP, the greater the amount of metallic elements (copper, iron, lead, and aluminum) that are removed. PVI-PVP had little effect on phenolic components. After the use of PVI-PVP, the total acidity of the wine decreased and the pH value increased. The application of PVI-PVP at the dose rate adopted here has no significant effect on the sensory properties of the wine.

Application:
PVI/PVP is a polyvinylimidazole and polyvinylpyrrolidone adsorbent cross-linked copolymer. The polymer is insoluble and slightly hygroscopic. It has a number of functional imidazole groups which connect selectively and scavenge various metals removing it from wine,mainly copper (Cu), iron (Fe), lead (Pb), cadmium (Cd) and aluminium (Al). The removal of metals was more effective when PVi/PVP was applied to the wine than to the must. The removal of Fe and Pb was more
effective in white wines than in red wines, while the removal of Cu and Al was higher in red wines. In general,the higher the PVIPVP dose, the greater the quantity of metallic elements (copper, iron, lead and aluminium)that are removed.
Packing:20kg/fiber carton
Storage:
Stored in a sealed container at room temperature.