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PHYLIA EXEL is the result of a partial autolysis procedure enabling obtaining polysaccharides (mannoproteins) and proteins. PHYLIA EXEL interacts strongly with the wine matrix thus reducing the harshness of tannins and decreasing the acidity for white and rosé wines.
Used at the finishing stage of wine, PHYLIA EXEL quickly develops volume and fatty mouthfeel (less than 1 week compared to maturing on lees several months).
PHYLIA EXEL likewise contributes to gaining complexity, freshness and fruity aromatic expression in the wine.
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