Rapidase Extra Fruit
Enzyme for fast, early aroma precursor extraction in red grape maceration
PURPOSE
Rapidase® Extra Fruit allows for targeted extraction of fruity aroma precursors contained in red grape skins.
Its use allows for reducing maceration time and temperature as well as making a lesser use of potentially oxidative mechanical methods such as punch downs or extended cold soak.
Composition
Rapidase Extra Fruit is a micro granulated pectolytic enzyme preparation with essential side activities in order to preserve colour.
Rapidase Extra Fruit contains naturally low levels of anthocyanase.
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 as early as possible at the crusher or in maceration.
- Dilute 10 times prior to addition.
RED GRAPES
| T° | Dose |
|---|---|
| 8-12 °C (When pre-fermentative cold soaking) | 3 g/100 Kg |
| > 20 °C (When traditional maceration/fermentation) | 2 g/100 Kg |
- Active from 10 to 50 °C (50 to 122 °F). Activity increases with temperature, temperatures above 50 °C inactivate Rapidase Extra Fruit.
- Active within the wine pH range and in the presence of normal concentrations of SO2.
- Eliminated by bentonite and charcoal.
Packaging
Rapidase Extra Fruit is available in 100 g and 1kg plastic jars.
Storage
Store in a dry cool place between 5 and 15°C.
Once opened, the product can still be used within its best before date.
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