Surlì Mousse | Mannoproteins and polysaccharides

Yeast cell walls rich in readily-soluble mannoproteins.

Improves foaming capacity, bubble persistence and quality of sparkling wines.

Enhances natural sensation of volume and roundness, builds mid-palate and improves aromatic complexity.

Recommendations: Improve foaming properties; increase roundness; complexity; lees ageing; Charmat method; traditional method; white, rosé and red sparkling wines.

Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)
Packaging: 1 kg

Allergen free
Authorized bio
Organic Compliant NOP Reg.
Vegan

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