PVGRAN Alea
| Family |
SIMPLE CLARIFIERS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , , , , |
| Conservation conditions | , |
GRANULAR
Pure polyvinylpolypyrrolidone for food use in granular form.
Appearance: white granules.
PVGRAN Alea It is completely insoluble in wine, as well as in water, in hydroalcoholic solutions and in the main organic solvents. Its granular form reduces dustiness making it easier to use.
The resulting macromolecules are organized in such a way as to form a network that acts on the polyphenolic substances by adsorption.
PVGRAN Alea 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 PVGRAN Alea 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
EC legal limit 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.
Il PVGRAN Alea acts within 1-2 hours after which it can be removed by filtration. Alternatively, wait for it to precipitate spontaneously and separate by decanting. For a greater effect, use PVGRAN Alea on must or wine previously clarified or filtered.