Surlì Natural | Mannoproteins and polysaccharides

Products

Surlì Natural

Selected inactivated yeast to be used as a substitute for natural fine lees. In just 6 weeks of treatment, Surlì Natural releases high amounts of polysaccharides that, in addition to improving the colloid stability, increase wine aromatic persistence, softness and sensation of volume.

  • Applications: sur lie ageing; improve overall wine quality and stability
  • Dosage: 20-40 g/hL
  • Packaging: 2.5 kg
  • Allergen free
  • Vegan

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