Yeasts 
Bacteria 
Nutrients 
Enzymes 
Tannins 
Stabilisation 
Fining agents 
Oak for oenology 
Other products 
For decreasing the amount of tannins and other polyphenols in musts or wines for the prevention of browning, reduction of astringency, and the correction of colours and/or aromas. Using PVPP facilitates must clarification.
In granular form that can easily disperse in the must or wine. The granular format produces little dust, thus improving comfort and safety when using PVPP.