Residual Polyvinylpyrrolidone in Wine

¹ E. & J. Gallo Winery, P. O. Box 1130, Modesto, California 95353.

In some specific instances winemakers would like to use food-grade polyvinylpyrrolidone (PVP) as a fining agent for wines. PVP differs somewhat from gelatin in its ability to precipitate tannins and provides additional flexibility for wine-makers. Although this polymer is commonly used in food and cosmetic applications, both potential users and federal regulatory agencies have expressed a desire to know if all the added PVP is precipitated. Red, white, and rosé wines were treated at different levels, and residual PVP in solution and precipitate was determined by nephelometry and labeled-carbon tracer techniques. Very small amounts of PVP remained in white table wines, but essentially all was precipitated from rosé and red wines.