RAPIDASE REVELATION AROMA™

Post-fermentation enzyme to increase fruity and floral aromas

RAPIDASE REVELATION AROMA™ is used post-fermentation to increase varietal-based fruity and floral aromas.  

• Releases glycosylated terpenes for intense and complex fruity and floral aromas, but respects varietal characters 
• Enzyme is active from 10–40°C (50–104°F)
• Allow the enzyme to remain in contact with wine until desired levels of aromatic compounds are achieved (halt enzyme action with a 5-10g/hL bentonite addition)
• Pectinase with α- and β-glycosidase side activities (glycosidase activity is inhibited by glucose >50 g/L, this enzyme is best used post-fermentation)

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Add to: White or rosé wines
Impact: Releases sugar bound aroma compounds, clarification
Format: Granular
Frequently used in: Muscat, Riesling, Gewürztraminer, rosés of Syrah, other terpene containing grapes

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Recommended Dosage —Bench trials recommended for wine 

• White/Rosé Wine 1–2 g/hL (35–70 g/1000 gal)
• Red Wine 2–2.5 g/hL (70–90 g/1000 gal)

Usage: Dissolve RAPIDASE REVELATION AROMA in 10 times its weight of water, stir gently, allow to sit for a few minutes, then add to wine and mix. Enzyme can be deactivated with a 5-10 g/hL bentonite treatment.
Storage: Dated expiration. Store refrigerated at 5-15°C (41-59°F). Once rehydrated, use within a few hours