{"id":18467,"date":"2022-07-12T10:43:00","date_gmt":"2022-07-12T08:43:00","guid":{"rendered":"https:\/\/oenobrands.com\/descubre-el-nuevo-producto-rapidase-proteostab\/"},"modified":"2025-10-16T09:55:56","modified_gmt":"2025-10-16T07:55:56","slug":"descubre-el-nuevo-producto-rapidase-proteostab","status":"publish","type":"post","link":"https:\/\/oenobrands.com\/es\/descubre-el-nuevo-producto-rapidase-proteostab\/","title":{"rendered":"Descubre el nuevo producto: Rapidase Proteostab"},"content":{"rendered":"\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading has-background\" style=\"background-color:#f1c400\">Rapidase<strong>\n  <sup>\u00ae<\/sup>\n<\/strong> Proteostab: Mejora de la estabilidad proteica en el vino<\/h2>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Oenobrands se enorgullece de anunciar la incorporaci\u00f3n de <strong>Rapidase<sup>\u00ae<\/sup> Proteostab<\/strong> a su gama de enzimas enol\u00f3gicas Rapidase. Esta nueva enzima, una formulaci\u00f3n l\u00edquida de Aspergillopepsina I, est\u00e1 espec\u00edficamente desarrollada para mejorar la estabilidad proteica en todo tipo de vinos, incluidos los blancos, rosados, espumosos y tintos. <\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1008\" height=\"187\" src=\"http:\/\/oenobrands.com\/wp-content\/uploads\/2024\/05\/Rapidase_proteostab-no-font.png\" alt=\"Rapidase_proteostab_ enzyme_wine\" class=\"wp-image-7412\" srcset=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2024\/05\/Rapidase_proteostab-no-font.png 1008w, https:\/\/oenobrands.com\/wp-content\/uploads\/2024\/05\/Rapidase_proteostab-no-font-300x56.png 300w, https:\/\/oenobrands.com\/wp-content\/uploads\/2024\/05\/Rapidase_proteostab-no-font-768x142.png 768w\" sizes=\"auto, (max-width: 1008px) 100vw, 1008px\" \/><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/product\/enzyme\/rapidase\/proteostab\/\" target=\"_blank\" rel=\"noreferrer noopener\">Rapidase Proteostab<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>Rapidase Proteostab<\/strong> act\u00faa eficazmente sobre prote\u00ednas como las quitinasas y las prote\u00ednas tipo taumatina, responsables de la turbidez en los vinos. Aprobada por la OIV para la estabilizaci\u00f3n proteica e incluida en la normativa europea desde febrero de 2022, Rapidase Proteostab es una opci\u00f3n fiable para los en\u00f3logos modernos. <\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading has-text-color has-link-color wp-elements-7899def5fe0a04c92f081b80a99c7839\" style=\"color:#f1c400\"><strong>Aplicaci\u00f3n y beneficios<\/strong><\/h3>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>Rapidase Proteostab <\/strong>debe a\u00f1adirse poco antes de calentar el mosto. Este momento garantiza que la enzima proteol\u00edtica pueda hidrolizar eficazmente las prote\u00ednas propensas a la inestabilidad. Tras el tratamiento t\u00e9rmico, el mosto se enfr\u00eda r\u00e1pidamente y el proceso enol\u00f3gico convencional contin\u00faa.  <\/p>\n\n<p>Nuestras pruebas de campo han demostrado que el uso de <strong>Rapidase Proteostab <\/strong>estabiliza eficazmente las prote\u00ednas, eliminando la necesidad de bentonita y reduciendo as\u00ed tanto la p\u00e9rdida de producto como los residuos.<\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading has-text-color has-link-color wp-elements-f415f356095eda7df3a157a752354510\" style=\"color:#f1c400\"><strong>Validaci\u00f3n cient\u00edfica<\/strong><\/h3>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Los estudios confirman que las cualidades sensoriales del vino permanecen intactas tras el tratamiento con Rapidase Proteostab, incluso despu\u00e9s de los breves periodos de calentamiento necesarios para la estabilizaci\u00f3n. Esto garantiza que el vino conserve sus perfiles de sabor y aroma originales. <\/p>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Rapidase Proteostab es nuestra nueva enzima l\u00edquida dise\u00f1ada para lograr la estabilidad proteica en todo tipo de vinos.<\/p>\n","protected":false},"author":3,"featured_media":18468,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"1","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[30],"tags":[],"class_list":{"0":"post-18467","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-noticias"},"acf":[],"_links":{"self":[{"href":"https:\/\/oenobrands.com\/es\/wp-json\/wp\/v2\/posts\/18467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oenobrands.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oenobrands.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oenobrands.com\/es\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/oenobrands.com\/es\/wp-json\/wp\/v2\/comments?post=18467"}],"version-history":[{"count":0,"href":"https:\/\/oenobrands.com\/es\/wp-json\/wp\/v2\/posts\/18467\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oenobrands.com\/es\/wp-json\/wp\/v2\/media\/18468"}],"wp:attachment":[{"href":"https:\/\/oenobrands.com\/es\/wp-json\/wp\/v2\/media?parent=18467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oenobrands.com\/es\/wp-json\/wp\/v2\/categories?post=18467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oenobrands.com\/es\/wp-json\/wp\/v2\/tags?post=18467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}