PVPP Tabs

PVPP encapsulated in tablets that are easy to handle and dose without waste or operator hassle.

PVPP (polyvinylpolypyrrolidone) is a stabilizer widely used in the wine industry to prevent or correct problems related to oxidation and wine storage. Here are some of its main characteristics and actions:

Adsorption of flavanic polyphenols: PVPP has the ability to adsorb flavanic polyphenols, such as catechins and epicatechins, which are among the substances responsible for oxidation and maderization phenomena in white and rosé wines. This helps prevent browning and oxidation-related defects.
Improved fragrance, aroma and taste: the use of PVPP can improve the fragrance, aroma and taste of wine. By removing excess polyphenols that can cause roughness and astringency, wine becomes more balanced and palatable. This can help enhance the positive organoleptic characteristics of wine.
Without adverse effects: PVPP is valued for the fact that, despite its polyphenol-removing action, it does not impart any off-flavor or defect to the wine. In other words, PVPP helps correct oxidation-related problems without introducing new sensory defects.
Allergen-free: PVPP is allergen-free, which is important to ensure food safety and meet the needs of consumers with allergies or intolerances.

PVPP, however, presents a substantial problem in use: since it is a very fine, impalpable powder, it creates great dispersion during use, causing operator discomfort and product waste, as well as difficulty in dosing. The market has studied solutions in the form of pellets and granulates, but PVPP Tab is an absolute novelty, as PVPP is compressed into tablets that are easy to handle and dose, without waste or operator discomfort, with extremely rapid dispersion in water, on the order of a few seconds, thanks to PVPP’s ability to absorb water.

Compression also does not require the addition of any binders, additives or co-formulants, thus allowing only pure PVPP to be used.

Pure polyvinylpolypyrrolidone in tablet form.

20-50 g/hl in musts and white and rosé wines
10-40 g/hl as a detannizer in red wines
80 g/hl maximum legal dose.

PVPP can be added to the must before or during fermentation, or to the wine at any stage of the process, as long as it is before the last filtration.It can be used together with the most common clarifiers, without interfering with their action.
Steep PVPP in water at a ratio of 1:10, allow to stand for 2-3 hours before adding to the mass during pumping over.
Use any other clarifiers within half an hour after adding PVPP.

1 kg bag, 10 kg drum.
Store in a cool, dry place.
It fears moisture.

Adsorption of flavanic polyphenols: PVPP has the ability to adsorb flavanic polyphenols, such as catechins and epicatechins, which are among the substances responsible for oxidation and maderization phenomena in white and rosé wines. This helps prevent browning and oxidation-related defects.
Improved fragrance, aroma and taste: the use of PVPP can improve the fragrance, aroma and taste of wine. By removing excess polyphenols that can cause roughness and astringency, wine becomes more balanced and palatable. This can help enhance the positive organoleptic characteristics of wine.
Without adverse effects: PVPP is valued for the fact that, despite its polyphenol-removing action, it does not impart any off-flavor or defect to the wine. In other words, PVPP helps correct oxidation-related problems without introducing new sensory defects.
Allergen-free: PVPP is allergen-free, which is important to ensure food safety and meet the needs of consumers with allergies or intolerances.

Pure polyvinylpolypyrrolidone in tablet form.

20-50 g/hl in musts and white and rosé wines
10-40 g/hl as a detannizer in red wines
80 g/hl maximum legal dose.

1 kg bag, 10 kg drum.
Store in a cool, dry place.
It fears moisture.

For a flawless result, use PVPP Tabs with

Itiokol

effective in removing oxidative phenomena

Vege Ps

to prevent the formation of bitter flavors in white wines

Focus

Tablets, a sustainable alternative to pellets and granulates

The commercial trend for products subject to excessive dustiness is increasingly moving in the direction of agglomerated/granulated forms that limit dust dispersion to the operator’s detriment, reducing product waste.

The latest research and development project has brought essedielle to the production of granulates by agglomeration, through the fluid bed agglomeration technique. However, the energy costs of the process are considerable, leading to the search for more cost-effective forms of dust reduction processes.

Tablet manufacturing is a well-established process in the pharmaceutical industry, converting native powdered products into compact forms that are easier to dose and administer.

The manufacturing process is also economical because it is purely mechanical, as a certain fixed amount of powdery material is introduced inside a cavity formed by two punches and a mold. The punches are then pressed with a high force so that the material is fused together.

Initially, the lower punch is lowered to create a cavity in which to accommodate the granular material. The excess amount is scraped away. The lower punch is lowered, and the cavity is temporarily covered to prevent material leakage.

The upper punch is then lowered, and at the same time the cover is removed so that the upper punch is in contact with the powder.

At this point, compression rollers act on the upper punch to impart the necessary compressive force to melt the granular material together in the form of a tablet.

Finally, the lower punch is raised so as to eject the tablet.

The ease of production, low production costs, and resolution in an alternative manner to granulation of the tableted formula prompts the direction of efforts in this type of agglomeration.

Serena Belfante - Laboratory Manager

No waste.
Only PVPP.

The innovative tablet solution for wine clarification

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