How to choose from our portfolio?

Choosing the right Rapidase enzyme requires keeping two factors in mind at once.

• Consider your specific winemaking goals, grape variety, grape condition, and juice characteristics
• Evaluate the desired result as well as the practical application of Rapidase enzymes in winemaking. You can also use the Rapidase enzyme activity chart if you prefer this approach.

Either way, we ease your research in an easy way : One Product, One Effect. The attributes name given to each Rapidase enzymatic preparation

Then will prevail the need to conduct tests, monitor the results carefully, and document the results for future reference. Because of this, we and our distributors are always ready to assist you in determining which Rapidase enzymes you should use.

RAPIDASE ®	APPLICATION	EFFECT	FORM
PROTEOSTAB	To achieve protein stability in wine	Degradation of heat unstable proteins in wine	Liquid
EXPRESSION AROMA	Aroma precursor extraction in white and rosé macerations	Skin and pulp cell wall degradation	Granulated
EXTRA PRESS	Fast, efficient pressing of grapes	Grape skin and pectin degradation	Liquid
CLEAR	Fast, efficient grape must clarification	Pectin main and side chains degradation	Granulated Liquid
CLEAR EXTREME	Complete clarification in difficult conditions	Pectin main and side chains degradation down to 6 °C	Granulated Liquid
FLOTATION	Fast, efficient grape must flotation	Advanced pectin main chain degradation	Liquid
THERMOFLASH	Fast, efficient clarification of thermo-treated grape must	Advanced pectin main chain degradation up to 70 °C	Liquid
FAST COLOR	Fast colour and polyphenol extraction in short maceration processes	Fast red grapes skin cell wall degradation	Liquid
EXTRA FRUIT	Aroma precursor extraction in red grapes macerations	Red grapes skin and pulp cell wall degradation	Granulated
EXTRA COLOR	Enhanced colour and polyphenol extraction in red wines	Advanced red grapes skin cell wall degradation	Granulated
VINOFAST	To optimise pre-bottling operations	Advanced grape polysaccharides degradation in wine	Liquid
GLUCANFREE	For must and wines affected by Botrytis cinerea	Botrytisβ-glucans degradation in must and wine	Liquid
BATONNAGE	Release of molecules contributing to mouthfeel and aroma	Yeast cell wall degradation	Granulated Liquid
REVELATION AROMA	Fast, complete varietal aroma revelation, including smoke taint release before removal	Hydrolysis of glycosylated compounds	Granulated
RAPIDASE ®	APPLICATION	EFFECT	FORM

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Explore, Test, and Transform Your Wines:

At Oenobrands, we make it simple for you to see and feel the performance of Rapidase enzymes.

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