Keeping Quality of White Wine with Polyvinylpolypyrrolidone (PVPP)

Abstract

In 1995, insoluble polyvinylpolypyrrolidone (PVPP) was approved in Japan for use as an additive for preserving wine. In this paper, retaining quality of white wine with PVPP was investigated. (1) When PVPP was added to white wine which was produced from 'Koshu' grapes in concentrations between 200 to 2000 mg/L, the removal rate of polyphenol in the wine with PVPP increased gradually with an increase in the concentration of PVPP. Eleven polyphenols were detected in this wine, and the contents of each polyphenol were reduced at the same rate by treatment with PVPP. When PVPP was added to commercial wines at a concentration of 500 mg/ L, the maximum removal rate of polyphenol was about 20%. (2) Added PVPP in white wine exerted an inhibitory effect of protein clouding, and wine treated with PVPP maintained quality for 4 days during storage at 60°C, and for 120 days during storage at 27°C