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PVPP and casein for treatment of oxidized must or wine or for preventative treatment of browning and pinking
White, Rosé, Fruit
Polycacel is an IOC blend of polyvinylpolypyrrolidone (PVPP), micropulverized cellulose and casein for use on problem phenols associated with browning and pinking. Its proprietary formulation helps avoid the over-stripping sometimes associated with high doses of caseinates and PVPP. It can be used either preventatively in juice or in wine destined for prolonged tank storage. Wine flavors and aromas are enhanced while color is improved.
Recommended Dosage Bench trials recommended
For Oxidized Juice
300–700 ppm 30–70 g/hL 2.5–5.8 lb/1000 gal
For Protection of Wine
150–300 ppm 15–30 g/hL 1.25–2.5 lb/1000 gal
Several hours prior to use mix Polycacel into 20 times its weight in cool water (do not mix in juice or wine). Mix well and allow to sit for 2 hours. Add the mixture into the tank slowly; making sure the addition is thoroughly blended into the juice or wine being treated.
Dated expiration. Store in a dry, odor-free environment below 25°C(77°F).