RAPIDASE® EXPRESSION AROMA 

Skin contact enzyme for aroma release,
especially from thick-skinned grapes

RAPIDASE® EXPRESSION AROMA is used for the early extraction of aroma
precursors from white grapes, which optimizes aromatic compounds and the complexity of the final wine.

• Releases varietal aroma precursors (e.g., thiols and terpenes) without extracting unwanted polyphenolic compounds
• Can help with settling
• Enzyme is active from 8–45°C (46–113°F).
• Recommended contact time 2-6 hours
• It is particularly useful for thick-skinned or early harvest grapes
• Pectinase with essential side-activities 

---

Format: Granular
Recommended Dosage: Crushed Grapes 20–25 g/ton
Usage: Dissolve RAPIDASE EXPRESSION AROMA in 10 times its weight of water, stir gently, allow to sit for a few minutes. Pour over fruit or add in the press.
Storage: Dated expiration. Store refrigerated at 5-15°C (41-59°F). Once rehydrated, use within a few hours.