Before Bottling

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  1. 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)

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    Product

    Size

    Price

    Quantity

     

    35-460-0500
    500 g
    $390.00
    - +

  2. 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) 

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    Product

    Size

    Price

    Quantity

     

    35-455-0500
    500 g
    $375.00
    - +

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