A polysaccharide complex derived from yeast cells walls, 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: 0.50-5 g/hL (0.04-0.4 lb/1,000 gal)
