PVPP improves wine stability:

• By removing the phenolic compounds liable to oxidize and polymerize and that may affect color, limpidity and the organoleptic qualities of the wines.

• Its selectivity and affinity sometimes make it complementary to treatments with casein or bentonite, but it cannot be replace by these two products.

• Wine polyphenols often form complexes that are soluble with proteins. A decrease of protein content in wines after treatment with PVPP is frequently observed.