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P.V.P.P. is an high purity product, chemically inert, not toxic, with high phenolics absorption activity. It is able to eliminate more tannic and oxidized phenolic substances, acting positively on colour and flavour. In white wines it reduces substantially browning caused by oxidized phenols. It is recommended to use P.V.P.P. during clarification or filtration. In red wines it reduces bitter tastes. Thanks to this characteristics P.V.P.P. is used to improve color and to prevent browning in grapes or fruits juice.

Composition: High pure P.V.P.P. (Polyvinylpolypyrrolidone – E1202) with high absorption activity.