POLYCASE

In preventive action, POLYCASE eliminates the astringent and bitter oxidizable polyphenols which are responsible for the unpleasant taste sensations and especially for the combination of free SO2.
In curative treatment, the action of POLYCASE is immediate. It refreshes the colour and refines the tasting. The character of a “past” wine disappears. The added SO2 becomes stable.
POLYCASE does not cause overfining. It can be used in very high doses. The insoluble part (PVPP) quickly drags the flakes down. The deposit is compacted and not very voluminous.

CHARACTERISTICS

• Removal of oxidised and oxidisable polyphenols from musts and white and rosé wines.