PVPP is used in oenology for its properties, which serve to prevent oxidation of wine and the elimination of the consequences due to its very strong ability to adsorb flavanic polyphenols.
Its light powder formula causes a considerable loss during use and inhalation by the operator.
For this reason, alternative formulas have been devised to reduce these two problems.
One of these is the formulation of PVPP in caps (img.1),
which, thanks to its shape, is easy to use, eliminates the formation of dust with an immediate and complete dispersion of the product; the other is the formulation of PVPP agglomerates, which unlike PVPP in caps, contain added binders.
Tests were carried out in the laboratory to verify the effectiveness of these two formulas.
In a wine in an oxidation state, PVPP in caps was added in one cylinder (RIGHT in image 2) and PVPP in the form of agglomerate in the other cylinder (LEFT in image 3).
After 48h the difference appears perceptible both from the visual point of view, as the wine treated with PVPP in caps appears substantially more limpid; both by the content of Catechins which, as shown in the table are significantly lower in wine treated with caps.
|PVPP in Caps||PVPP in the form of an agglomerate|
The results showed that PVPP in caps without binders is more effective in precipitating wine components and therefore gives better results in the clarification processes while not producing dust like other forms of agglomeration.