II.3.4.9 Treatment with polyvinylpolypyrrolidone (PVPP)

Classification:

• Polyvinylpolypyrrolidone: processing aid

Definition:

Addition to wine of polyvinylpolypyrrolidone (PVPP).

Objectives :

To reduce the content of tannin and other polyphenols in the wine with a view:

• To overcoming the tendency to brown,
• To reducing the astringency,
• To correcting the colour of slightly discoloured white wine.

Prescriptions :

a)        The dose of PVPP used shall not exceed 80 g/hl.

b)       The PVPP used shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV :

Admitted