Description
Because of its high specific activity, P.V.P.P. is recommended to both prevent and
correct the effects of oxidation of the phenolic substances in prestigious wines.
In particular, it is used in clarification or filtration to improve the characteristics of oxidized
white wines; to remove the yellow tone in red wines and to limit the tannin content
in young red wines. Excellent in combination with FITOPROTEINA P because of their
synergistic activity on polyphenols.
P.V.P.P. can be used in the treatment of grape or fruit juices.
