Surlì Mousse

  • 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
  • Organic compliant

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