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POLYLACT                        
Fall Bright, The Winemakers Shoppe
www.fallbright.com  Dundee, NY, USA, 607-292-3995


Polylact is a blend of PVPP and casein in a cellulose base. This blend allows for more complete action on phenolic compounds, while avoiding the overstripping often associated with higher doses of either pure product. Polylact acts evenly on all types of phenolic compounds, and can be used as both a curative and a preventative against browning and pinking in white wines and musts.
 

 

Our conversion of the recommended rates for use by the gallon are from rates given below by supplier:

Polylact    Curative dose rate range: 0.136 to 2.649 grams per US gallon per gallon.
Preventative rate is 0.567 to 1.1340 grams per US gallon.
Add dose to 20 times its weight in cold water. All to set (soak up) 3 hours. Mix thoroughly. Add while agitating. Contains casein to aid settling.

May filter after 24 hours and rack after 4 days.  Fall Bright Dundee, NY

 


Dosage Rates :  
Cure Oxidized Musts 30-70 g/hL = 0.3-0.7g/L = 2.5-6 lbs/1000 gal
Add at the beginning of cold settling.
  

Prevent Oxidation : 15-30 g/hl = 0.15-0.30 g/L = 1.2-2.5 lb/1000 gal
Use on white wines which will be exposed to long or extreme storage conditions.

Bench Trial Preparation: Prepare a 2% solution. Add 2 grams of Polylact to 80 mL DI water in a 100 mL volumetric flask. When dissolved, bring to volume with DI water. Mix thoroughly and allow to “soak-up” for at least three hours before adding to samples.

 

Bench Trial Recommendations:   Per 375 ml sample:  
Target Addition   lb/1000gallon   ml’s of 2% Polylact to add  
0.15 g/L   1.25   2.80  
0.30 g/L   2.50   5.63  
0.40 g/L   3.33   7.50  
0.50 g/L   4.16   9.37  
0.60 g/L   5.00   11.25  
0.70 g/L   5.83   13.20  


     Winery Use Preparation:      Prepare 3 to 4 hours before use. Slowly mix Polylact in 20 times its weight cold water. Allow the mi xture to stand for 3 hours. For enhanced homogenization, gradually add the Polylact solution to the tank during a pumpover or good mixing.   

 

From an old newsletter...

Tom would highly recommend the use of PVPP (or Polyclar) on our Riesling from the 2008 harvest.  Due to excessive rain in June-July 2008 and during harvest time, there was botrytis in some of the Riesling, especially in juices picked up after October 23, 2008.  We have also had reports of "pinking" of certain whites.   PVPP would turn your surprise blush back into a white.  

He recommends using a lower dose if a range is given and working your way up or to do bench test. 
 
PVPP is used to remove "browning" or "pinking" pigments.  It is used to remove oxidized odors, color and small amounts of bitter phenolic compounds.  Winemakers use it on whites, blushes and reds.  It may strip too much color from reds.  It is most commonly used on white and blush wines.   Bench trials are recommended especially if you need it for a red. 
 
Mix with 20 times its weight in cold distilled water.  Allow to set for 3 hours before use; no agitation is necessary during this time.  It should be added to juice or wine during a racking process to ensure adequate mixing.

PVPP reacts very quickly and can be removed from the wine (or juice) after 24 hours.  However, Polyclar does not settle out very well.  Many winemakers prefer to filter the wine after a PVPP treatment. Sometimes bentonite or casein is used as an additional fining material to help PVPP particles to settle.

Filtration is still recommended for separation. 


Polylact is a blend of PVPP and casein in a cellulose base from Scott Labs.  Polylact acts evenly on all types of phenolic compounds and can be used as both a curative and a preventative against browning and pinking in white wines and musts.  

The rates below are for Polylact.
Curative Usage rate:  0.3-0.7grams/L  (5 gallons is 19 liters)
Prevent Oxidation: 15-30 grams/hl = 0.15-0.30 grams/L  (such as use on a white wine that will be exposed to long or extreme storage conditions.)


Polyclar 10 from Crosby Baker recommended dose is 1/8 ounce or 3.54 grams per 5 gallons (19 liters) of wine.    It is double that for beer.  Overall PVPP is probably more commonly used by brewers, but winemakers should also be aware of this item. 

As with all products, follow the rate recommended on the label, as products differ.   We currently have both the Polyclar 10 from Crosby and Baker and Polylact.   
 
Good Luck and may your wines fall bright
 
If you need help with your wine, email us at winemaking@fallbright.com or give us a call (607-292-3995).  
 
You may find your answers online at either of our websites, see quick links above and on the left.    
 
Tom and Marcy Mitchell and staff
Fall Bright, The Winemakers Shoppe
 

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