Added to must or wine, PVPP eliminates certain phenol substances responsible for browning or organoleptic deviations in certain wines. Can be used as a curative for wines that are oxidised or taste bitter.
Dosage: 5—10g per 23L
Dissolve in 1/2 cup of cooled boiled water for 15 min to and hour then stir into the wine/beer. Allow 2-3 days to settle then rack off.