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.
Combination of inactivated yeast and condensed and ellagic tannins, specific for red and rosé wines. It assures better color stability and enhances wine structure, balance and aromatic complexity
A complex made of inactivated yeast that has been enzymatically activated. It can be used as an alternative to or in synergy with fine lees produced during fermentation. It contributes to protein, tartrate and polyphenol stabilization. It enhances the sensation of volume, softens the astringency and contributes to better aromatic complexity and longevity. In red and rosé wines, it promotes color stabilization via co-pigmentation.
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.