Abstract
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.
- Accepted September 1969.
- Published online January 1969
- Copyright 1969 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.