Liquid enzyme for fast red wine maceration

RAPIDASE FAST COLOR™ quickly breaks down grape skins and pulp for a fast extraction of color and tannins.

• Increased concentration of color (anthocyanins) and polyphenols (tannins)
• Higher quality of free run juice
• Helps with post-fermentation processing, including clarification
• Highly efficient which helps turn tanks faster
• Enzyme is active from 10-50°C (50-122°F)
• Pectinase with cellulase and hemicellulase activities

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Add to: Grapes, red must
Impact: Releases color molecules
Format: Liquid- 5 kg (4.45 L)
Frequently used in: reds 

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Recommended dosage: 10-30mL/ton

• Early harvest, under-ripe, or for <3 days contact time - 30mL/ton
• For >3 days contact time - 10-20mL/ton

Usage: Dilute RAPIDASE FAST COLOR to approximately 10% solution in cool water. Pour the solution directly over the crushed grapes or add directly to the must and mix thoroughly.

Storage: Store at 4-8C(39-47F). Keep tightly sealed and refrigerated once opened.