PT - JOURNAL ARTICLE AU - A. Caputi, Jr. AU - Thomas Brown AU - Masao Ueda TI - Residual Polyvinylpyrrolidone in Wine AID - 10.5344/ajev.1969.20.3.152 DP - 1969 Jan 01 TA - American Journal of Enology and Viticulture PG - 152--154 VI - 20 IP - 3 4099 - http://www.ajevonline.org/content/20/3/152.short 4100 - http://www.ajevonline.org/content/20/3/152.full SO - Am J Enol Vitic.1969 Jan 01; 20 AB - In some specific instances winemakers would like to use food-grade polyvinylpyrrolidone (PVP) as a fining agent for wines. PVP differs somewhat from gelatin in its ability to precipitate tannins and provides additional flexibility for wine-makers. Although this polymer is commonly used in food and cosmetic applications, both potential users and federal regulatory agencies have expressed a desire to know if all the added PVP is precipitated. Red, white, and rosé wines were treated at different levels, and residual PVP in solution and precipitate was determined by nephelometry and labeled-carbon tracer techniques. Very small amounts of PVP remained in white table wines, but essentially all was precipitated from rosé and red wines.