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Rapidase Expression Aroma

Enzyme for fast, early aroma precursor extraction in white and rosé macerations

Purpose

Skin contact allows for enhanced aroma intensity and complexity. Rapidase® Expression Aroma allows for targeted extraction of aroma precursors such as thiols contained in grape skins without extracting unwanted compounds such as polyphenols.

Its use maintains sufficient skin integrity not to spoil downstream pressing. It allows for reducing maceration time and potentially replaces more oxidative mechanical methods.

Results & benefits

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.

Concentration in μg/L of the major thiol precursors in white and rosé musts after clarification with and without Rapidase Expression Aroma at 3 g/hL (Fondazione Mach, Italy, 2021)
Pre-fermentation maceration enzymes comparison on thiol concentration in wines fermented with Fermivin® 4F9. Gaillac, France.

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

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Product information

Composition

Rapidase Expression Aroma is a micro- granulated pectolytic enzyme preparation with essential side activities.

Rapidase Expression Aroma naturally contains negligible levels of cinnamyl esterase (nFCE) in order to preserve aroma freshness, whichever your yeast choice might be.

Usage

Instructions for use and dosage

  • Add as early as possible on grapes upon reception, at the crusher, in maceration tank, or in the press.
  • Dilute 10 times prior to addition.

WHITE AND ROSÉ MACERATIONS

T° Dose Recommended contact time
> 10°C 2 g/100 Kg 3-6 hours
8 – 10°C 3 g/100 Kg 3-6 hours
Note: For thick skin grapes or early harvest: 2.5 to 3 g/100 Kg.
  • Active from 10 to 45 °C (50 to 113 °F); activity increases with temperature. Temperatures above 50 °C inactivate Rapidase Expression Aroma.
  • Active within the wine pH range.
  • Active in the presence of normal concentrations of SO₂..
  • Eliminated by bentonite.

Packaging & Storage

Packaging

Rapidase Expression Aroma is available in 100g and 1kg 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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Rapidase