Maturation Products

• White grape skin tannins and plant polysaccharides.
• Enhances softness, volume, structure and perceived sweetness along with the reduction of bitter sensations and acidity.
• When used at the recommended dosage, it is filterable and can be added to wine just before microfiltration for improving organoleptic quality and stability.
• Increases the antioxidant properties of wine.

Recommendations: Improve overall wine quality and stability prior to bottling.
Dosage: 2-20 g/hL (0.2-1.6 lb/1,000 gal)

• 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)

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)

• 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) 

• 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)