Polysaccharides & Gums for Maturation & Pre-Bottling
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For Use in Winemaking
- Solution of Gum Arabic extracted from Acacia Seyal with low calcium content and high hydrolysis
- Prevents precipitation of colloids, pigments and tartrates
- Improves wine balance and organoleptic features
- Enhances aroma, reduces bitterness and astringency and increases softness and body
- The most filterable gum on the market! No filter membrane clogging effect!
Recommendations: Tartrate stability; reduce astringency perception; soften mouthfeel.
Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)For Use in Cider Making
- Gum Arabic solution extracted from Acacia Seyal. The most filterable gum on the market! No membrane filter clogging effect
- Prevents precipitation of tartrates
- Improves balance and organoleptic features
- Reduces bitterness and astringency while increasing softness and body weight
Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)
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For Use in Winemaking
- Gum Arabic solution.
- Stabilizes wine aromas, intensifies fruit aroma perception and maintains freshness over time after bottling.
- When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added to wine before microfiltration.
Recommendations: Aromas stability; reduce astringency perception.
Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)For Use in Cider Making
- Gum Arabic solution
- Stabilizes aromas, intensifies fruit aroma perception and maintains freshness over time after bottling
Application: When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added before microfiltration.
Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)Product
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- 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: 0.50-10 g/hL (0.04-0.8 lb/1,000 gal)Product
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For Use in Winemaking
- Yeast mannoproteins extracted from yeast cell walls.
- 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; improve colloidal stability; improve mouthfeel; roundness and volume; softness; increase wine length; 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 sulfur-containing 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)Product
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