Rapidase Fast Color
Enzyme for fast color and polyphenol extraction in short maceration processes
Modern winemaking and production constraints make it often necessary to produce quality red wines within a short processing time.
Rapidase® Fast Color has been designed specifically to allow a maximal extraction of colour and polyphenols during the short maceration processes of red grapes. The subsequent steps of draining, pressing and clarification are also facilitated.
Composition
Rapidase Fast Color is a liquid pectolytic enzyme preparation with a wide range of
pectinase and essential cellulase and hemicellulase activities, specifically suited for the weakening of grape skin cell walls and
allowing a faster polyphenol release during a short maceration time of red grapes.
Rapidase Fast Color naturally contains negligible levels of cinnamyl esterase (nFCE) and anthocyanase
activity.
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.
Instructions for use and dosage
- Add as early as possible at the crusher or in maceration.
- Dilute 10 times prior to addition.
RED GRAPES
| Conditions | Dose |
|---|---|
| Early harvest and under 3 days maceration | 3 mL/100 Kg |
| Over 3 days maceration | 1-2 mL/100 Kg |
- Active from 10 to 50 °C (50 to 122 °F), activity increases with temperature. Temperatures above 55 °C inactivate Rapidase Fast Color.
- Active within wine pH range and in the presence of normal concentrations of SO2.
- Eliminated by bentonite and charcoal.
Packaging
Rapidase Fast Color is available in 5 kg plastic drums.
Storage
Must be stored refrigerated at 4 to 8 °C (40 to 45°F).
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