Surlì Velvet Plus
January 3, 2019 by WebmasterFarnedi
- Yeast mannoproteins extracted from yeast cell walls.
- Antioxidant properties to extend shelf life of wine.
- Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency.
- Improves colloidal structure and stability of wine.
Tip: Filterable, Surlì Velvet Plus can be added immediately prior to bottling.
Recommendations: Antioxidant; improve colloidal stability; improve mouthfeel; roundness and volume; softness; increase wine length; white, rosé and red wines; pre-bottling.
Surlì One
by WebmasterFarnedi
- Enzymatically treated inactivated yeast.
- Contributes to protein, tartrate and polyphenol stabilization.
- Improves aromatic complexity and longevity.
- Enhances natural sensation of volume and roundness, builds-up mid-palate and improves wine length.
- Mimics lees ageing, with the security of microbial stability.
Recommendations: Volume and roundness; improve mouthfeel; lees ageing; white, rosé and red wines.
EnartisPro FT
by WebmasterFarnedi
- Insoluble copolymers of polyvinylimidazole and polyvinylpyrrolidone (PVI/PVP), inactivated yeast with high content of soluble mannoproteins and thiolic group-containing peptides with antioxidant properties.
- Removes metals and limits the damaging effects of copper and iron responsible for wine oxidation.
- Enhances production of tropical and spicy aromas. Produces fresher, more intense and lasting aromas.
- Softens astringency and balances bitterness.
- Dramatically improves resistance to oxidation.
Recommendations: Antioxidant; fruity aromas; roundness and volume; resistance to oxidation; white and rosé wines.
EnartisPro XP
by WebmasterFarnedi
- Insoluble copolymers of polyvinylimidazole and polyvinylpyrrolidone (PVI/PVP), inactivated yeast with high content of soluble mannoproteins.
- Removes heavy metals and limits the damaging effects of copper and iron responsible for wine oxidation.
- Softens astringency and balances bitterness.
- Improves resistance to oxidation, producing fresher and longer lasting aromas.
Recommendations: Antioxidant; fruity aromas; improve resistance to oxidation; white and rosé wines.
EnartisPro Arom
by WebmasterFarnedi
- Inactivated yeast rich mannoproteins.
- Ensures antioxidant protection.
- Produces fresher and more intense aromatic profiles.
Recommendations: Antioxidant; improve mouthfeel; roundness and volume; white and rosé wines.