Rapidase Fresh Berry
Enzyme to enhance aroma intensity and quality in fresh modern red wines
Rapidase® Fresh Berry reveals vibrant red and black berry aromas, along with floral and spicy notes. It also helps create a well-balanced wine with an improved body and preserved colour richness.
Composition
The must-have enzyme for marketable red wines.
As traditional red wine profiles no longer meet consumer expectations, global red wine consumption is declining and shifting towards non-meal occasions. This trend is driving demand for fresh, fruity flavours regardless of colour.
Rapidase Fresh Berry is a liquid enzyme formulation with a broad spectrum of activities to increase the aroma intensity and quality of fresh, balanced, modern red wines.
Rapidase Fresh Berry naturally contains negligible levels of cinnamyl esterase (nFCE).
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.
Instructions for use and dosage
- Add as early as possible at the crusher or in maceration.
- Dilute 10 times prior to addition.
RED GRAPES
| T° | Dose |
|---|---|
| 8-12 °C (When added before a pre-fermentative cold soaking) | 3 mL/100 Kg |
| 20-25 °C (When added before traditional maceration/fermentation) | 2 mL/100 Kg |
Note: For thick skin grapes or early harvest: 3 mL/100 Kg.
- Active from 10 to 50 °C (50 to 122 °F), activity increases with temperature. Temperatures above 55 °C inactivate Rapidase Fresh Berry.
- Active within the wine pH range and in the presence of normal concentrations of SO₂.
- Eliminated by bentonite.
Packaging
Rapidase Fresh Berry is available in 1 Kg plastic drum.
Storage
Must be stored refrigerated at 4 to 8 °C (40 to 45°F).
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