Crospovidone PVPP, CAS 25249-54-1, is a white or milky white free-flowing powder that is easily hygroscopic, odorless or slightly odorless. It is insoluble in water, alkali, acid and commonly used organic solvents. It has strong swelling properties and the ability to complex with many types of substances.

PVPP is considered the first choice disintegrant for high-end tablet drugs, especially suitable for the formulation of instant and chewable tablets. It has been included in the United States Pharmacopeia and the European Pharmacopoeia. In addition, food-grade products are also widely used in the beer/wine/beverage industry.

PVPP is a synthetic polymer commonly used in the pharmaceutical and food industries as a stabilizer or clarifier. Details as below:

Adsorption of polyphenols

PVPP has a porous structure, which can selectively adsorb tannins, anthocyanins and other polyphenols in wine, reduce the astringency of the wine body and make the taste softer. PVPP selectively binds polyphenols in wine through hydrogen bonding, especially tannins, anthocyanins and other substances that are easy to cause turbidity and astringency ‌. Its multi-pore microstructure provides high specific surface area, significantly enhances adsorption efficiency, and effectively reduces polyphenol content ‌.

Clear wine

By adsorption of macromolecular substances (such as proteins, colloids), PVPP can accelerate the settlement of suspended matter in the wine, improve the turbidity phenomenon, and improve the transparency of the wine. By removing easily oxidized polyphenols, the stable period of wine can be prolonged, and the oxidation discoloration, colloidal turbidity and precipitation can be prevented to form ‌. After treatment, the colloidal stability of liquor was improved, and the risk of sensory degradation was reduced.

Stable color and flavor

Reduce the reaction of free tannins with oxygen, delay oxidative Browning, and help maintain the color stability of the wine. At the same time, the removal of excess monoeron balances the structure of the wine, highlighting the fruit and complexity. Adsorption of excess monoeron softenes the taste and reduces astringency‌. Selective adsorption of anthocyanins can regulate the color of rose wine, making the color clearer ‌.

Security

PVPP is insoluble in water, can be removed by filtration after treatment, will not remain in the wine, in line with food additive standards. As an insoluble polymer, the treated PVPP-polyphenol complex can be completely removed by diatomaceous earth filtration without residue risk. Compared with traditional clarifying agents (such as egg white and gelatin), PVPP has higher polyphenol adsorption specificity and process controllability ‌13, and does not cause secondary turbidity caused by protein residues.

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