Surlì Natural | Mannoproteins and polysaccharides

Technical data sheet
Safety data sheet

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
Authorized bio
Vegan

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Products

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.