Oenobrands launches two new enzymes for optimizing the winemaking process at high or low temperatures

After extensive product validation conducted throughout two trials in the northern and southern hemispheres, Oenobrands, in collaboration with DSM, world leader in food industry enzymes and a leader in the oenological enzyme sector, launches two new enzymes tailored to specific oenological applications: Rapidase Thermoflash and Rapidase Clear Extreme.

The first, Rapidase® Thermoflash, accelerates and optimizes the clarification phase of red grape harvests after heating, whatever the chosen winemaking itinerary.

The second, Rapidase® Clear Extreme, offers an efficient solution for difficult clarifications at extremely low temperatures – as low as 6° C – or for grape varieties that are known to be difficult to clarify or are harvested at poor maturity.

Rapidase Thermoflash: a heat-stable enzyme active in the presence of high polyphenol concentrations Heating grapes results in the high solubilization of pectic polysaccharides. This extensive solubilization is made more problematic by the inactivation of grape endogenous pectinases through heating. Consequently, the use of enzymes is essential, all the more so as this is a continuous process with key time constraints. Rapidase Thermoflash, a heat-stable oenological enzyme added at the beginning of maceration just after the heating phase, provides an efficient solution. The winemaker who tested it in the Languedoc region of France in 2012 in a cooperative winery that uses partial flash-release was particularly satisfied with this enzyme’s performance: “I was able to improve post-heating vinification thanks to faster and more extensive depectinization of musts at 50 °C. In contrast with the enzyme we normally use, Rapidase Thermoflash yielded more juice and provided a drier pomace after continuous pressing. Subsequently, must filterability was greatly improved, with a notable reduction in DE consumption.”

Rapidase Clear Extreme: a cryophilic enzyme active on a broad spectrum of pectins Some white must clarifications can be problematic due to physical or chemical parameters of the harvest: either low temperatures between 8 and 10 °C or poor maturity, or even grape varieties that have a naturally high or complex pectic content. Any of these contexts leads to the limited efficiency of a regular commercial pectinase, resulting in insufficient clarification that is very slow, or sometimes even impossible.

Rapidase Clear Extreme, with its cryophilic pectinases that act on a wide range of pectins, is added to free-run must or juice after pressing for a simple, efficient solution to any scenario. The winemaker who tested it in Argentina in 2013 in a cellar in the Mendoza region observed that: “With Rapidase Clear Extreme, in comparison to a certain number of other enzymes not specifically intended for low temperatures, depectinization was possible – 2 hours at 6 °C – resulting in faster, more efficient settling. In the case of Torrontes, a grape variety known for its clarification difficulties, Rapidase Clear Extreme improved must settling. We obtained clearer musts and more compact lees.

Oenobrands can provide complementary test results and can also assist winemakers in a performance evaluation of these products according to the specific conditions of any cellar. These two new enzyme formulations embody the values recognized by Rapidase brand users – speed, simplicity (targeted efficiency) and reliability that have been tested and validated. Rapidase Thermoflash will be available in liquid form in 20-kg drums for the 2013 harvest. Rapidase Clear Extreme will be marketed in liquid form in 5-kg drums and in micro-granulated form in 100-g boxes. Dosage varies from 1 to 4 ml/100 kg depending on the technical parameters: grape variety, pectin content, maturity, and particularly duration and minimum and/or maximum temperature of clarification or maceration.

View by Rapidase range now.

For more information, please contact Oenobrands at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .


Oenobrands launches two new enzymes for optimizing the winemaking process at high or low temperatures (EN)