Surlì KPA - Enartis

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Surlì KPA

  • Inactivated yeast adjuvant rich in mannoproteins and potassium polyaspartate (KPA).
  • Preserves acidity and organoleptic quality
  • KPA prevents the precipitation of tartaric acid in the potassium salt form, and thus helps to maintain natural acidity and improve the sensations of freshness and minerality.
  • Inactivated yeast releases the mannoproteins contained in cell walls in a short time.

Recommendations: Helps to preserve the natural acidity of the wine; increases the perception of volume and softness; increases aromatic persistence; increases the shelf life of wine.

  • Applications: Helps to preserve the natural acidity of the wine; increases the perception of volume and softness; increases aromatic persistence; increases the shelf life of wine.
  • Dosage: 10-40 g/hL (0.8-3.3 lb/1,000 gal)
  • Packaging: 2.5 kg
  • Vegan

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