RAPIDASE® REVELATION AROMA 

Increased release of fruity and floral aromas post-fermentation

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
• 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
• Pectinase with alpha- and β-glycosidase side-activities
• The wine should have less than 5% glucose remaining for proper enzyme activity
• Once the desired aroma has been obtained, enzyme action can be halted via a (5-10g/hL) bentonite addition

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Format: Granular
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