Polymust Press


Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite. Non-allergenic.

For white and rosé juices:

  • Elimination of oxidisable and oxidised phenolic compounds.
  • Preservation of glutathione content and limitation of browning or «pinking» phenomena.

For red wines, qualitative and economic optimisation:

  • Decreasing 3-methyl-2,4 noanedione (MND) content, responsible of oxidised notes in wines (prune aroma).
  • Reducing the microbial load.
  • Improving the stabilisation of colouring matter.
  • Softening astringency, green aromas and metallic notes.