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PHYLIA EXEL US results from the association of mannoproteins and plant polysaccharides. The mannoprotein content of PHYLIA EXEL US favors tartrate stability for white, rosés and red wines with medium-low instability (laboratory evaluation is recommended to determine the addition rates).
PHYLIA EXEL US interacts strongly with the wine composition by decreasing the harshness and astringency of tannins in red wines as well as the sensation of acidity in white and rosé wines. The wines are silkier, their texture rounder, the aromas more complex (effect of mannoproteins).
PHYLIA EXEL US efficiently refines wines just before bottling.
- Before bottling with white, rosé or red wines.
- To improve the global colloidal stability of the wine, namelly tartrate stability
- To enhance the flavor balance of wines: corrects high acidity, aggressive tannins or a lack of volume.
- Underlines the freshness and fruitiness of wines, develops complex aromas.
- Colloidal stabilization, in particular tartrate stabilization
- Rapidly softens tannins in red wines: efficient in less than a week compared to several months of on lees ageing.
- Decreases the sensation of acidity or harshness in white
- Enhances the freshness and fruitiness of wines.
- Develops complex aromas in wines.
