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PVVIN is a polyvinylpolypyrrolidone (PVPP) fining agent that selectively removes phenolic compounds responsible for browning in musts and wines. Although it does not modify the wine's organoleptic profile, removal of oxidized notes makes wines treated with PVVIN much fresher.

PVVIN removes catechins and leucoanthocyanins, thereby preventing the wine from developing oxidized notes and decreasing the combined sulphur dioxide fraction.

Wine Type

white winerose wine

Organoleptic Qualities

  • Refines treated wines' gustatory characteristics

Unit Size: 20 kg

For more info:
▶︎ Data Sheet

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