Before Bottling
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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
Size
Price
Quantity
- Learn More
- 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
Size
Price
Quantity