Discover new product: Rapidase Proteostab

Rapidase^® Proteostab: Enhancing Protein Stability in Wine

Oenobrands is proud to announce the addition of Rapidase^® Proteostab to our Rapidase range of wine enzymes. This new enzyme, a liquid formulation of Aspergillopepsin I, is specifically engineered to improve protein stability in all types of wines, including white, rosé, sparkling, and red.

Rapidase Proteostab effectively targets proteins such as chitinases and thaumatin-like proteins that can cause haze in wines. Approved for protein stabilisation by the OIV and included in the EU regulations as of February 2022, Rapidase Proteostab is a reliable choice for modern winemakers.

Application and Benefits:

Rapidase Proteostab should be added shortly before the wine must is heated. This timing ensures that the proteolytic enzyme can efficiently hydrolyze the proteins that are prone to instability. After the heat treatment, the must is cooled rapidly, and conventional winemaking proceeds.

Our field trials have demonstrated that using Rapidase Proteostab can stabilise proteins effectively, eliminating the need for bentonite and thereby reducing both product loss and waste.

Scientific Validation:

Studies confirm that the sensory qualities of wines remain unchanged after treatment with Rapidase Proteostab, even after brief heating periods required for stabilisation. This ensures that the wine retains its desired flavour and aroma profiles.