Wine is an unstable colloidal solution. How to extend the stability period of wine and prevent it from oxidation, turbidity and precipitation has always been a concern of wine producers. Recently, foreign wine and beer brewing industries have used PVPP to improve the stability of wine and improve the flavor of wine.
PVPP is a fine white powder that can act as a clarifier for wine. It is filtered to remove toxic substances after addition. It is a very safe food additive. This food additive adsorption property can be seen from the molecular structure of PVPP.
The application methods of PVPP in wine include the following:
1.PVPP cardboard filter
2.PVPP disposable treatment
3. Treatment of PVPP that can be recycled
Through experiments and comparisons with different fining agents, we discovered the role of PVPP treatment in wine production.
1. It can significantly improve the color of wine, because PVPP stabilizer can maximize the adsorption of polyphenols in wine that are prone to oxidation and browning, thereby removing brown substances that already exist in wine.
2. It can improve the flavor of wine: PVPP can remove polyphenols in wine, reduce the bitterness in wine, and make the wine appear softer.
3. Safer and more reliable: Because PVPP is a polymer compound, this adsorbent is insoluble in wine, and PVPP and its complexes can be completely removed by filtration.
4. Improve the abiotic stability of wine: Due to the removal of the oxidized matrix, the abiotic stability of wine is prolonged to varying degrees.
5. It can be used together with other clarifiers, and it can also reduce the amount of SO2 used and improve the quality of wine.