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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.

• 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     

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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

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Recommended Dosage:

• Crushed or Whole Grapes 20–30 mL/ton

Usage: Dilute RAPIDASE EXTRA PRESS to approximately a 10% solution in cool water. Pour the solution over grapes prior to pressing or add directly in to the press.
Storage: Dated expiration. Store refrigerated at 39–45°F (4–8°C). Once rehydrated, use within a few hours.

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Downloads
RAPIDASE EXTRA PRESS - Allergen Statement
RAPIDASE EXTRA PRESS - Food Safety Statement
RAPIDASE EXTRA PRESS - Non-GMO Statement
RAPIDASE EXTRA PRESS - Safety Data Sheet
RAPIDASE EXTRA PRESS - Technical Data Sheet