🍷 PVPP

PVPP (polyvinylpolypyrrolidone) is an insoluble synthetic polymer used in winemaking as a processing aid to reduce tannin and other polyphenols in wine. PVPP is a cross-linked polymer of N-vinyl-2-pyrrolidone, made insoluble so that it can be added to wine. The International Oenological Codex (monograph COEI-1-PVPP, INS 1202) describes it as a light white to creamy powder that is insoluble in water and organic solvents and that fixes polyphenols; the amount it binds depends on the degree of polymerisation.

The OIV International Code of Oenological Practices (II.3.4.9) classifies PVPP as a processing aid and defines the treatment as the addition of PVPP to wine. Its objectives are to reduce tannin and other polyphenols in order to overcome the tendency to brown, to reduce astringency and to correct the colour of slightly discoloured white wine.

The dose of PVPP must not exceed 80 g/hl, and the product must comply with the Codex. The OIV recommendation is "admitted". In the European Union PVPP (E 1202) is listed in Table 2 of Part A of Annex I to Delegated Regulation (EU) 2019/934 as an authorised oenological compound.