RAPIDASE EXPRESSION AROMA™

Skin contact enzyme for aroma release, especially from thick-skinned grapes

RAPIDASE EXPRESSION AROMA™ is used for the early extraction of aroma
precursors from white grapes, which optimizes aromatic compounds and the complexity of the final wine.

• Releases varietal aroma precursors (e.g., thiols and terpenes) without extracting unwanted polyphenolic compounds
• Can help with settling
• Enzyme is active from 8–45°C (46–113°F).
• Recommended contact time 2-6 hours
• It is particularly useful for thick-skinned or early harvest grapes
• Pectinase with essential side-activities 

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Add to: White grapes, red grapes for rosé wines
Impact: Extracts skin trapped varietal compounds, increases yields
Format: Granular
Frequently used in: Sauvignon blanc, Semillon, Chenin blanc, other aromatic thiol-containing whites, rosés 

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Recommended Dosage: Crushed Grapes 20–25 g/ton
Usage: Dissolve RAPIDASE EXPRESSION AROMA in 10 times its weight of water, stir gently, allow to sit for a few minutes. Pour over fruit or add in the press.
Storage: Dated expiration. Store refrigerated at 5-15°C (41-59°F). Once rehydrated, use within a few hours.