Yeast and Grape Polysaccharides

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  1. Surli Vitis Plus

    A blend of select grape skin tannins and Gum Arabic. Surlì Vitis Plus is a new product developed by Enartis R&D to meet the North American demand for a naturally-derived adjunct for use prior to bottling. It improves sensory characteristics without the use of classic fining agents such as gelatins, egg albumin, etc. Wines treated with Surlì Vitis Plus are perceived as more balanced and round with increased structure in the mid-palate, a fresher aroma, as well as increased perception of sweetness.
    Application: Improve sensory characteristics prior to bottling.
    Dosage: 2-15 g/hL (0.2-1.2 lb/1,000 gal)

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    Product

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    Quantity

     

    35-465-0250
    250 g
    $82.50
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  2. Surli Velvet Plus

    For Use in Winemaking

    • Completely soluble yeast polysaccharides rich in sulfur- containing peptides
    • Antioxidant properties to extend shelf life of wine
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency
    • Improves colloidal structure and stability of wine

    Tip: Filterable, Surlì Velvet Plus can be added immediately prior to bottling.
    Recommendations: Antioxidant; extend wine shelf life; improve colloidal stability; aroma complexity; white, rosé and red wines; pre-bottling.
    Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

    For Use in Cider Making

    • Completely soluble yeast polysaccharides rich in sulfurcontaining peptide
    • Antioxidant properties to extend shelf life
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency
    • Improves colloidal structure and stability

    Application: Filterable, Surlì Velvet Plus can be added immediately prior to bottling.
    Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

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    35-460-0500
    500 g
    $327.50
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  3. Surli Velvet
    • Completely soluble yeast cell wall polysaccharides.
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency.
    • Improves colloidal structure and stability of wine.

    Tip: Filterable, Surli Velvet can be added immediately prior to bottling.
    Recommendations: Improve colloidal stability; aroma complexity; white, rosé and red wines; cider; pre-bottling.
    Dosage: 0.50-5 g/hL (0.04-0.4 lb/1,000 gal)

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    35-455-0500
    500 g
    $320.00
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  4. Surli Elevage

    Surlì Elevage is made from cell wall polysaccharides with a high content of free and immediately available mannoproteins. It has an instant effect and can be successfully added with only 24-48 hours contact time. Wines treated with Surlì Elevage are softer on the palate, age well and are chemically stable. Moreover, aromatic cleanliness is improved while preserving the original fruit characteristics.
    Application: Pre-bottling sur lies ageing.
    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

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    35-435-0001
    1 Kg
    $160.00
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  5. Surli Round

    A polysaccharide complex made from yeast cell walls and condensed and ellagic tannins, specific for red and rosé wines. It assures better color stability and enhances wine structure, balance and aromatic complexity.
    Application: Lees ageing of red and rosé wines.
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)

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    35-430-0002
    2.5 Kg
    $87.50
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  6. Surli One

    A polysaccharide complex made from yeast cell walls that have been enzymatically activated. When used in red, white and rosé wines, it contributes to protein, tartrate and polyphenol stabilization. It enhances the natural sensation of volume and contributes to better aromatic complexity and longevity in all wines. 
    Application: Sur lies ageing.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

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    35-425-0002
    2.5 Kg
    $170.00
    - +

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