Rapidase Extra Press™ Enzyme 20kg
Item No. 16254
Price $1245.4
Per Each
Excl. Tax
Available
Each
Description
Skin contact enzyme for aroma release, juice extraction, and clarification
RAPIDASE EXTRA PRESS™ is a skin contact pectinase enzyme that breaks down grape skins and pulp. It increases juice yields, allows for softer and shorter pressing cycles, increases extraction of aromatic precursors, and makes post-pressing clarification more efficient.
Add to: White grapes, red grapes that are being used for rosé
Impact: Increases yields, extracts skin-trapped varietal compounds
Format: Liquid- 1 kg (890mL) 20 kg (17.8 L)
Frequently used in: aromatic whites, rosés
Recommended Dosage:
Storage: Dated expiration. Store refrigerated at 39–45°F (4–8°C). Once rehydrated, use within a few hours.
RAPIDASE EXTRA PRESS™ is a skin contact pectinase enzyme that breaks down grape skins and pulp. It increases juice yields, allows for softer and shorter pressing cycles, increases extraction of aromatic precursors, and makes post-pressing clarification more efficient.
- Reduces the risk of oxidative damage by minimizing time in the press
- Reduces extraction of bitter phenolics by allowing for softer and shorter pressing
- Active from 10 to 45°C (50 to 113°F)
- Add as early as possible to grapes upon receipt
- Pectinase with essential side activities
Add to: White grapes, red grapes that are being used for rosé
Impact: Increases yields, extracts skin-trapped varietal compounds
Format: Liquid- 1 kg (890mL) 20 kg (17.8 L)
Frequently used in: aromatic whites, rosés
Recommended Dosage:
- Crushed or Whole Grapes 20–30 mL/ton
Storage: Dated expiration. Store refrigerated at 39–45°F (4–8°C). Once rehydrated, use within a few hours.
Rapidase Extra Press™ Enzyme 20kg
Item No. 16254
Price $1245.4
Per Each
Excl. Tax
Available
Each
Skin contact enzyme for aroma release, juice extraction, and clarification
RAPIDASE EXTRA PRESS™ is a skin contact pectinase enzyme that breaks down grape skins and pulp. It increases juice yields, allows for softer and shorter pressing cycles, increases extraction of aromatic precursors, and makes post-pressing clarification more efficient.
Add to: White grapes, red grapes that are being used for rosé
Impact: Increases yields, extracts skin-trapped varietal compounds
Format: Liquid- 1 kg (890mL) 20 kg (17.8 L)
Frequently used in: aromatic whites, rosés
Recommended Dosage:
Storage: Dated expiration. Store refrigerated at 39–45°F (4–8°C). Once rehydrated, use within a few hours.
RAPIDASE EXTRA PRESS™ is a skin contact pectinase enzyme that breaks down grape skins and pulp. It increases juice yields, allows for softer and shorter pressing cycles, increases extraction of aromatic precursors, and makes post-pressing clarification more efficient.
- Reduces the risk of oxidative damage by minimizing time in the press
- Reduces extraction of bitter phenolics by allowing for softer and shorter pressing
- Active from 10 to 45°C (50 to 113°F)
- Add as early as possible to grapes upon receipt
- Pectinase with essential side activities
Add to: White grapes, red grapes that are being used for rosé
Impact: Increases yields, extracts skin-trapped varietal compounds
Format: Liquid- 1 kg (890mL) 20 kg (17.8 L)
Frequently used in: aromatic whites, rosés
Recommended Dosage:
- Crushed or Whole Grapes 20–30 mL/ton
Storage: Dated expiration. Store refrigerated at 39–45°F (4–8°C). Once rehydrated, use within a few hours.