Rapidase Extra Press

Please scroll down to view the available product options 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

Description

Please scroll down to view the available product options

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



Format: Liquid- 1 kg (890mL) 20 kg (17.8 L)
Recommended Dosage:
  • Crushed 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.


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 

Rapidase Extra Press

Please scroll down to view the available product options

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



Format: Liquid- 1 kg (890mL) 20 kg (17.8 L)
Recommended Dosage:
  • Crushed 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.


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