Rapidase Extra Press
Enzyme for fast, efficient pressing of grapes
PURPOSE
Rapidase® Extra Press releases juice from white grapes by weakening grape skins and reducing pectin water retention capacity.
Its use increases juice yields and allows for softer and shorter pressing cycles, thus preserving grape must from oxidation.
Composition
Rapidase Extra Press is a liquid pectolytic enzyme preparation with essential side activities to facilitate pressing and must clarification. Rapidase Extra Press naturally contains negligible levels of cinnamyl esterase (nFCE) in order to preserve aroma freshness whichever your yeast choice might be.
Rapidase Extra Press enables also to reduce the Eco or Carbon footprint of the winemaking process thanks to energy savings.
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 on grapes upon reception, at the crusher, or in the press.
- Dilute 10 times prior to addition.
- Avoid immediate draining after enzyme addition to allow enzyme distribution into grapes.
- Time necessary for a negative pectin test will determine sufficient contact time.
WHITE GRAPES
Conditions | Dose |
---|---|
On destemmed grapes | 1,5-2 mL/100 Kg |
On whole cluster | 2-2,5 mL/100 Kg |
- Active from 10 to 45 °C (50 to 113 °F). The activity increases with temperature.
- Active within the wine pH range and in the presence of normal concentrations of SO2.
- Eliminated by bentonite and charcoal.
Packaging
Rapidase Extra Press is available in 20 Kg plastic drums.
Storage
Store refrigerated at 4 to 8 °C (40 to 45 °F).
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