Description
PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and yeast derivatives rich in sulfur-containing amino acids that release large quantities of readily-soluble mannoproteins
Removes heavy metals at the early stage of cider making and limits the damaging effects of copper and iron responsible for oxidation of fermentation aromas
Increases expression of thiols, protects against oxidation and helps preserve fresh aromas
Improves resistance to oxidation
Allows for production of different product profiles from the same juice by modulating the aromatic profile
Dosage: 10-50 g/hL
