Maturation

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  1. 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)

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    35-435-0001
    1 Kg
    $175.00
    - +

  2. 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)

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    35-430-0002
    2.5 Kg
    $107.50
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  3. 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)

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    35-425-0002
    2.5 Kg
    $190.00
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  4. 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.

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    35-445-0001
    1 Kg
    $300.00
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  5. 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)

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    35-470-0002
    2.5 Kg
    $112.50
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