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Divergan ® F (PVPP) Gusmer is a major distributor of Divergan ® F (PVPP) to the wine industry. Manufactured by BASF, Divergan F is used throughout the world for fining must and wine.
BASF’s unique polymerization process produces the purist polyvinylpolypyrrolidone, which is completely insoluble in must and wine. Divergan F is selective in binding phenolic species such as catechins and leucoanthocyanidins with minimal effect on flavor and aroma. It is frequently used to stabilize the delicate color in rosé and to help prevent “pinking” in certain white wines, thus ensuring a proper shelf life. Main Uses for Divergan F • C orrect and stabilize color in wine, particularly white and blush wines • Help prevent “browning” and “pinking” (see below) • Freshen slightly oxidized wines • Reduce astringency and bitterness in red and white wines • Unmask fruity character • Improve mouthfeel and finish of wine • Treat press juice prior to fermentation to reduce astringency and bitterness
Micrograph of Divergan ® F (PVPP)
Divergan F can be added directly to must or wine in a powder form or as a 5% w/w slurry in water (1 pound of Divergan F per two gallons of water). Typical dose rates are 0.5 to 4 pounds per 1,000 gallons with a contact time of 20 to 60 minutes and sufficient mixing. Divergan F is available in a 20 kg package. Prevention and Treatment of “Pinking” in White Wines with Divergan F White Vitis vinifera varietal wines can be prone to a phenomenon referred to as “pinking.” Pinking is the conversion of white wine to a pink color through slight oxidation of polyphenols. This reaction typically occurs in wines that are protected from contact with air and then suddenly exposed to air. Pinking generally takes place in white wines just after fermentation or bottling, although musts are not excluded. It is speculated that pinking and browning may occur simultaneously with pink compounds above visual threshold, acting to mask brown compounds that are just below visual threshold. Pinked wines usually retain positive flavors and aromas and are not influenced by pH changes or sulfur dioxide additions; however, warm storage temperatures and exposure to light increase the pinking rate. If the oxidation process continues, the pinked wines begin to brown, leading to undesirable sensory characteristics. Treatment of must (prior to yeast addition) with Divergan F - PVPP is an efficient preventative action. Divergan F at low dosages offers a cost effective means of treatment for high quality wines susceptible to pinking.
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