Rapidase® Maxifruit Enzyme
The concentration of coloring matter in a wine depends on three parameters: extraction, adsorption by lees and pigment stabilization in combination with other molecules. Rapidase® Maxifruit, provides optimum, targeted extraction, and color stabilization when combined with a POF(+) yeast. In fact, this enzyme deliberately contains a cinnamyl esterase secondary activity (CE), while other enological enzymes of the Oenobrands range are naturally free of it.
It was proven in a research study conducted by DSM and INRA that the presence of this CE activity associated with a specific yeast increases anthocyanin stabilization. This activity thus favors the quality of red wines with profiles matching premium and popular premium market segments. Cinnamoyl-tartaric esters in the must are formed by esterification of the phenolic acid with tartaric acid.
The CE activity hydrolyses these esters releasing hydroxycinnamic acid. During alcoholic fermentation, Saccharomyces cerevisiae strains with the cinnamate–decarboxylase activity (POF (+)) produce vinylphenols from the phenol acids. Off flavours produced by the volatile phenol in white wines, do not occur in red wines thanks to cyclo-addition reactions.
Rapid, spontaneous reactions between anthocyanins and vinylphenols occur during alcoholic fermentation.
The combination of vinylphenol and anthocyanin thus formed are pyrano-anthocyanins, odorless pigments that are resistant to discoloration by pH and SO2.
An increased vinylphenol content in the must clearly fosters this method of red color stabilization.
For optimum colour stabilization and the production of fruity, well-rounded popular premium red wines we recommend the Rapidase Maxifruit / Fermicru XL (enzyme / yeast) synergy.