Surlì Mousse | Mannoproteins and polysaccharides

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Surlì Mousse

Surlì Mousse

Yeast derivative rich in mannoproteins, selected to improve the bubbling properties of sparkling wines. When used during the second fermentation, it improves the persistence of the bubbles in low-foaming potential wines or those with limited time of maturation on lees. Suitable for use in both Charmat and traditional methods, it also improves wine mouthfeel.

  • Applications: Improve foaming properties; improve sensory quality; pressure tank; classic method
  • Dosage: 10-30 g/hL
  • Packaging: 1 kg
  • Allergen free
  • Authorized bio
  • Vegan

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