Surlì KPA is an inactivated yeast adjuvant rich in mannoproteins and potassium polyaspartate (KPA), developed to preserve acidity and organoleptic quality of wine. 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.
- 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: 20-40 g/hL
- Packaging: 2.5 kg