Rapidase Revelation Aroma

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) Add to: White or rosé winesImpact: Releases sugar bound aroma compounds, clarificationFormat: GranularFrequently used in: Muscat, Riesling, Gewürztraminer, rosés of Syrah, other terpene containing grapes 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