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.
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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Composition
Rapidase Thermoflash is a thermostable liquid pectolytic enzyme preparation that naturally contains negligible levels of cinnamyl esterase (nFCE) and anthocyanase activity.
Rapidase Thermoflash enables also to reduce the Eco or Carbon footprint of the winemaking process thanks to energy savings.
Usage
Instructions for use and dosage
- Add as early as possible at the crusher before the heating phase, or after the heating phase at a temperature below 68-70 °C.
- Dilute 10 times prior to addition.
- Dose will depend on temperature and contact time.
- Time necessary for a negative pectin test will determine sufficient contact time and dosage.
THERMO FLASH PROCESS below 68-70 °C
| When | Dose | Comments |
|---|---|---|
| Before heating | 1-3 mL/hL | Minimum contact time of 1 h in a buffer tank prior heat and flash |
| Right after thermo treatment or flash détente | 1-3 mL/hL | To ease pressing and decanter and to increase juice yield |
| On must after pressing | 2-3 mL/hL | To optimise must clarification |
- Active from 10 to 68 °C (50 to 154 °F). The activity increases with temperature and is rapidly inactivated above 68 °C (154 °F).
- Active within the wine pH range and in the presence of normal concentrations of SO2.
- Eliminated by bentonite.
Packaging & Storage
Packaging
Rapidase Thermoflash is available in 20 kg plastic drums.
Storage
Must be stored refrigerated at 4 to 8 °C (40 to 45°F).
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