PVCLAR Alea
| Family |
SIMPLE CLARIFIERS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions | , |
DUST
Pure polyvinylpolypyrrolidone (PVPP) for food use, specifically selected for its granulometry and sedimentation capacity, for oenological use.
Appearance: White, fluid powder.
ALEA PVCLAR It is completely insoluble in wine, as well as in water, in hydroalcoholic solutions and in the main organic solvents. It is produced by polymerization of purified vinylpyrrolidone. The macromolecules obtained are organized in such a way as to form a network that acts on the polyphenolic substances by adsorption.
ALEA PVCLAR It is particularly effective for the removal of oxidizable and oxidized polyphenols and is therefore recommended in the preventive treatment of musts and wines subject to oxidation and browning, in the treatment of maderized musts and wines, for the elimination of polyphenolic compounds responsible for the bitter taste, for the improvement of freshness and aromatic cleanliness, for the improvement of the tone of oxidized wines and for the elimination of phenols that over time can compromise the evolution of the aroma and color of wines.
In some cases, the use of ALEA PVCLAR It can be complementary to that of potassium caseinate and bentonite. Thanks to its chemical-physical properties it can also be used as an adjuvant in the filtration of musts or wines.
5 – 30 g/hL as a preventive against oxidation
2 – 20 g/hL to reduce the bitter sensation
10 – 30 g/hL during filtration
5 – 80 g/hL as a curative for oxidized wines and musts
Maximum dose usable in the EU 80 g/hL
Disperse in water in a 1:10 ratio. Leave to rehydrate for 1 hour and add to the must or wine to be treated in a homogeneous manner.
ALEA PVCLAR acts within 1-2 hours, after which it can be removed by filtration. Alternatively, wait for it to precipitate spontaneously and separate by racking. For a greater effect, use PVPP on must or wine previously clarified or filtered.
