Rapidase Clear
Enzyme for fast, efficient grape must clarification
PURPOSE
Rapidase® Clear decreases viscosity, allowing for more compact lees and a clearer must.
Composition
Rapidase Clear is a liquid and microgranulated pectolytic enzyme preparation that naturally contains negligible levels of cinnamyl esterase (nFCE) in order to preserve aroma freshness whichever your yeast choice might be.
Tested and Validated
To offer the best efficiency in application each Rapidase® formulation is developed and tested with the world most renowned wine research institutes and validated in wineries at production scale.
Our technical and sales staff is available to provide you with test results as well as assist you in evaluating the products premium performances in your specific conditions.
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DOWNLOAD THE APPLICATION DATA SHEET
Instructions for use and dosage
- Add as early as possible at the crusher, in the press or in the must after pressing.
- Dilute 10 times prior to addition.
- Time necessary for a negative pectin test will determine sufficient contact time.
MUST CLARIFICATION
| T° | Dose |
|---|---|
| > 13°C | 1-1,5 g/hL (ml/hL) |
| 10-12 °C | 1,5-2 g/hL (ml/hL) |
- For difficult-to-settle musts or temperatures <10 °C, choose Rapidase Clear Extreme.
- For clarification of red must with a thermo-treatment choose Rapidase Thermoflash.
- Active from 10 to 45 °C (50 to 122 °F). The activity increases with temperature.
- Active within the wine pH range and in the presence of normal concentrations of SO2.
- Eliminated by bentonite and charcoal.
Packaging and storage
Rapidase Clear L is available in 20 Kg and 1 Kg plastic drums:
➜ store refrigerated at 4 to 8 °C (40 to 45 °F).
Rapidase Clear MG is available in 100g and 1kg jars:
➜ store in a dry cool place between 5 and 15 °C (41 to 59 °F)
➜ once opened, the product can still be used within its best
before date.
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