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Polycacel

Polycacel

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Description

This product replaces our FIN73 - Polylact

Polycacel can be used both curatively and preventatively against browning and pinking in white juice or in wine under long term storage conditions. Polycacel helps improve wine color and overall organoleptic properties. A is a blend of polyvinylpolypyrolidone (PVPP), soluble postassium casein and micropulverized cellulose. This specific blend allows for more complete action on phenolic compounds while avoiding over-stripping the wine.

To Use:
Slowly mix Polycacel in 20 times its weight in cold water (do not use juice or wine). Allow the mixture to stand for 2 hours. For enhanced homogenization, gradually add the Polycacel to the wine container while mixing.

Dosages:
To protect from oxidation, add to wine and mix thoroughly: 150-300 ppm
To treat oxidized juice, add during cold settling: 300-700 ppm
 

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Why did you choose this?
MoreFlavor Store
To prevent browning and off flavors in my Chardonnay
Michael Van P on Oct 2, 2018
Recommend by your book
Louis B on Sep 3, 2018
To prevent browning and off flavors in my Chardonnay
Michael Van P on Oct 2, 2018
Want to give it a try
Greg Stricker on Sep 25, 2018
Recommend by your book
Louis B on Sep 3, 2018
correct oxidized wine
Sal Coco on Jan 15, 2018
Want to give it a try
Greg Stricker on Sep 25, 2018
correct oxidized wine
Sal Coco on Jan 15, 2018
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