Yeast and Grape Derivatives

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)

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 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)