Enzyme for fast, early color extraction in dark fruit maceration
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 and delestages. Rapidase® Extra Color Is a microgranulated pectolytic enzyme preparation with essential side activities. Rapidase® Extra Color naturally contains negligible levels of Cinnamyl esterase and anthocyanase activity.
Use and dosageAdd as early as possible at the crusher or in maceration 2 to 4 gr/100 Kg: - for thick skin grapes or early harvest: 4 gr/100 Kg - under 3 days maceration: 3 gr/100 Kg - maceration over 3 days: 2 gr/100 Kg n Dilute 10 times prior to addition n Active from 10 to 50°C, (50 to 122°F). Activity increases with temperature. Temperatures above 50°C inactivate Rapidase® Extra Color n Active within wine pH range n Active in the presence of normal concentrations of SO2 n Eliminated bybentonite
