Yeast and Grape Derivatives

7 Results

Sort By New products
New products
Name
Price
  1. Surli Vitis

    Completely soluble, Surlì Vitis provides plant polysaccharides and white grape skin tannin. When used at the recommended dosage, it is filterable and can be added to wine just before microfiltration for improving its organoleptic quality and stability. In particular, Surlì Vitis is very effective for enhancing softness, volume, structure and perceived sweetness along with the reduction of bitter sensations and acidity. Moreover, it increases the antioxidant properties of wine.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-445-0001
    1 Kg
    $300.00
    - +

  2. Surli KPA
    • Inactivated yeast adjuvant rich in mannoproteins and potassium polyaspartate (KPA).
    • Preserves acidity and organoleptic quality
    • 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.

    Recommendations: 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: 10-40 g/hL (0.8-3.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-470-0002
    2.5 Kg
    $112.50
    - +

  3. Surli Velvet Plus

    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)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-460-0500
    500 g
    $350.00
    - +

  4. 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: 0.50-10 g/hL (0.04-0.8 lb/1,000 gal) 

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-455-0500
    500 g
    $340.00
    - +

  5. Surli Elevage
    • Inactivated yeast rich in free mannoproteins.
    • Improves aromatic cleanliness while preserving original fruit characteristics.
    • Improves wine balance, roundness, volume sensation and length. Balances and softens astringency.

    Recommendations: Improve mouthfeel; volume and roundness; softness; increase wine length; lees ageing; white, rosé and red wines; pre-bottling.
    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-435-0001
    1 Kg
    $175.00
    - +

  6. Surli Round
    • Inactivated yeast and condensed and condensed and ellagic tannins.
    • Improves wine oak ageing capacity.
    • Enhances wine structure, balance and aromatic complexity.
    • Improves color intensity and stability.

    Recommendations: Structure and roundness; increase wine length; improve mouthfeel; lees ageing; rosé and red wines.
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-430-0002
    2.5 Kg
    $107.50
    - +

  7. 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)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-425-0002
    2.5 Kg
    $190.00
    - +

7 Results

Sort By New products
New products
Name
Price