Polyvinylpolypyrolidone (PVPP)
Polyvinylpolypyrolidone (PVPP) is a synthetic polymer that is effective in absorbing and precipitating polyphenols, responsible for browning in wines as well as excessive bitterness in red wines. PVPP is typically used as a preventive fining agent to avoid such problems. Recognised by the OIV, Polyvinylpolypyrolidone (PVPP) is permitted for use in grape wine in over 45 countries worldwide.
Insoluble polyvinylpolypyrrolidone is a polymer poly[1-(2-oxo-1-pyrrolidinylethylene] reticulated to render it insoluble. It is made by polymerisation of N-vinyl-2-pyrrolidone in the presence of different catalysers (for example sodium hydroxide) or in the presence of N’Ndivinylimidazolidone. PVPP fixes the polyphenols in wines; this adsorption depends on the rate of polymerisation. Its application rate is limited.
Light powder, white and creamy white. Insoluble in water and in organic solvents. Insoluble in strong acid minerals and in alkaly. For further substance information, please see the International Oenological Codex.
Synonym(s): Crospovidone, Cross linked homopolymer of 1-ethenyl-2pyrolidone, Cross linked polyvidone, Insoluble cross linked homopolymer of n-vinyl-1-pyrlidone, Polyvinylpolypyrrolidone
CAS Number: 25249-54-1
E Number: 1202
INS Number: 1202
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Clarification Polyvinylpolypyrrolidone: processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Amount used in the treatment: 80 g/hl
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine Recommended Usage Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.
As outlined in the OIV’s International Code of Oenological Practices, polyvinylpolypyrolidone (PVPP) is used:
To fix the polyphenols in wines
Usage in Winemaking:
Polyvinylpolypyrolidone (PVPP) is a synthetic polymer that is effective in absorbing and precipitating polyphenols, responsible for browning in wines as well as excessive bitterness in red wines. PVPP is typically used as a preventive fining agent to avoid such problems.
See FIVS technical papers for more information - click here.
