Rapidase Extra Color

Enzyme for an enhanced color and polyphenol extraction in red wines

PURPOSE

Rapidase® Extra Color allows for targeted extraction of colour and polyphenols contained in grape skins. Its use allows for an optimised use of non-specific, potentially detrimental mechanical methods such as punch-down and rack-and-return (delestage).

Composition

Rapidase Extra Color is a microgranulated pectolytic enzyme preparation with essential side activities.

Rapidase^® Extra Color naturally contains negligible levels of cinnamyl esterase (nFCE) and anthocyanase activities.

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.

Maceration enzyme comparison on anthocyanin content in Syrah wines from Languedoc, France.

Cabernet sauvignon colour parameters at the end of malolactic fermentation (VITEC, Spain, 2019).

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.

DOWNLOAD THE APPLICATION DATA SHEET

YOUR DISTRIBUTOR

Dosage

Add as early as possible at the crusher or in maceration.
Dilute 10 times prior to addition.

RED GRAPES

Recommended T°	Dose
22-28 °C	2-3 g/100 Kg

Note: For thick skin grapes or early harvest: 3 g/100 Kg.

Active from 10 to 50 °C (50 to 122 °F); Activity increases with temperature. Temperatures above 50 °C inactivate Rapidase Extra Color.
Active within the wine pH range.
Active in the presence of normal concentrations of SO2.
Eliminated by bentonite and charcoal.

Packaging

Rapidase Extra Color is available in 100 g and 1kg plastic jars.

Storage

Store in a dry cool place between 5 and 15°C.

Once opened, the product can still be used within its best before date

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