C A T A L O G U E e n o l o g i c a l p r o d u c t s

Yeast Polysaccharides
Polysaccharides
for the maturation stage
During wine maturation, Surlì products increase
wine chemical and physical stability, enhance
mouthfeel and softness and lessen astringency like
natural lees do but much faster and without the risk
of developing reductive notes.
SURLÌ ONE
A complex made of 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 wine. In red and rosé wines, it
promotes color stabilization via copigmentation.
Application: Sur lies ageing.
Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)
Packaging: 2,5 kg
SURLÌ ROUND
A polysaccharide complex made from yeast cell walls
and condensed and ellagic tannins, specific for red and
rosé wines. It assures better color stability and enhances
wine structure, balance and aromatic complexity.
Application: Lees ageing of red and rosé wines.
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)
Packaging: 2.5 kg
SURLÌ ELEVAGE
Surlì Elevage is made from cell wall with a high content
of free and immediately available mannoproteins.
It has an instant effect and can be successfully added
with only 24-48 hours contact time. Wines treated with
Surlì Elevage are softer on the palate, age well and are
chemically stable. Moreover, aromatic cleanliness is
improved while preserving the original fruit characteristics.
Application: Pre-bottling sur lies ageing.
Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)
Packaging: 1 kg
SURLÌ VITIS
Completly 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 the organoleptic
quality and stability of wine. In particular,
Surlì Vitis is very effective for enhancing wine softness,
volume, structure and perceived sweetness along with
the reduction of bitter sensations and acidity. Moreover,
it augments the antioxidant properties of wine.
Application: Improve sensory characteristics prior to
bottling.
Dosage: 2-15 g/hL (0.2-1.2 lb/1,000 gal)
Packaging: 1 kg
SURLÌ VELVET
Yeast mannoproteins complex designed to increase aromatic
intensity and improve stabilization in wine. The
polysaccharides in Surlì Velvet, and the mannoproteins
in particular, increase the colloidal structure and stability
of wine. Its use also enhances sensory characteristics
including aromatic complexity, volume, and reduced
astringency.
Application: Improve sensory characteristics prior to
bottling.
Dosage: 0.5-5 g/hL (0.04-0.4 lb/1,000 gal)
Packaging: 0.5 kg
SURLÌ VELVET PLUS
Preparation of mannoproteins extracted from a yeast
strain with high production of sulfur peptides with
antioxidant activity. Velvet Plus contributes all the organoleptic
properties of Surli Velvet with the addition
of an antioxidant activity that helps prolong the shelf
life of wine. Completely soluble and filterable, it can be
added immediately prior to bottling.
Application: Improve sensory characteristics prior to
bottling; antioxidant protection.
Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)
Packaging: 0.5 kg
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