Rapidase Proteostab
Enzyme to achieve protein stability by the degradation of heat unstable proteins in wine
PURPOSE
Rapidase® Proteostab is a liquid enzyme formulation containing specific protease activities for the degradation of unstable proteins responsible for haze formation in wine.
Composition
This fungal acid protease (Aspergillopepsin I) produced by the controlled fermentation of a selected strain of Aspergillus niger, is able to reduce the unstable protein content in the must and is active on both chitinases and thaumatin-like proteins present in white and rosé wines.
Naturally, it contains negligible levels of cinnamyl esterase (nFCE) in order to preserve aroma freshness, whichever your yeast choice might be.
The correct use of Rapidase Proteostab allows for protein stability in wine, avoiding any further bentonite treatment.
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.
DOWNLOAD THE APPLICATION DATA SHEET
Instructions for use and dosage
- Add to the must (clarified or not) just before heat treatment (flash pasteurisation: 70-75 °C for 1-2 min) to unfold instable proteins and let them be hydrolyzed by the enzyme preparation. Then, cool the must as fast as possible and follow with your standard winemaking process protocol.
- Dilute 10 times prior to addition.
WHITE AND RED WINES
| T° | Dose | Minimum contact time |
| 70-75 °C | 5 mL/hL | 2 min. |
- According to local regulations, protease can also be used on red wines and without heating.
- The use with no heat treatment in juice may improve protein stability depending on the grape variety and the vintage; in this case, a longer contact time (during alcoholic fermentation) and a higher dose are needed. An addition of bentonite at 10 g/hL will inactivate the enzyme after this treatment.
- Protein stability can be tested by the usual heat test. However, if further treatments with CMC or KPA are planned, a more severe test (tannin test) should be used, since those treatments can interfere with other (stable) proteins. In this case, according to the test result, light bentonite treatments can be needed to achieve complete deproteinization.
- Active in the wine’s pH range and in the presence of standard SO2 concentrations.
- Eliminated by bentonite and charcoal.
Packaging
Rapidase Proteostab is available in 1 Kg plastic drums.
Storage
Store refrigerated at 4 to 8 °C (40 to 45 °F).
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