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Rapidase® Clear decreases viscosity allowing for more compact lees, clearer must and wines.
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Rapidase® Clear Extreme decreases viscosity and promotes solid particles aggregation. Its use allows for more compact lees and clearer must when settling conditions are difficult including low temperatures, pH and/or hard to settle varieties.
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High quality grapes tend to have thicker skins, Rapidase® Extra Color allows for targeted extraction of color and polyphenols contained in grape skins. Its use allows making lesser use of non specific, potentially detrimental, mechanical methods such as punch-down, rack and return (delestage).
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A micro-granulated ß–D–glucanase enzyme preparation. Rapidase Batonnage contributes to the degradation of the yeast cell walls. The release of molecules contributing to mouthfeel, roundness and aromatic profile is fastened and increased. Rapidase Batonnage naturally contains negligible levels of Cinnamyl esterase (nFCE) in order to preserve aroma freshness whichever your yeast choice might be.
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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 and allows reducing maceration time and potentially replaces more oxidative mechanical methods.
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Rapidase® Extra Fruit allows for targeted extraction of fruity aroma precursors contained in red grape skins. Its use allows 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.
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