New enzymatic preparation improves wine filtration by targeting polysaccharide compounds in colloidal dispersion.
Thanks to its specificity, Rapidase Filtration acts only on target molecules and does not affect the quality standards of the wine. In addition, unwanted activities have been tested and kept at naturally low levels, with no significance from a winemaking or quality perspective. This new product offers direct benefits in terms of wine filtration, as well as indirect benefits in terms of filter cleaning and longevity.
How it works
Rapidase Filtration contains high polygalacturonase and α-N-arabinofuranosidase activity, obtained from selected strains of Aspergillus niger, and endo-1,3 (4) - β-glucanase obtained from a selected strain of Talaromyces emersionii, as well as secondary activities derived from normal microorganism metabolism and retained by the finished product. Aspergillus activities allow the degradation of both simple and complex pectic polysaccharide chains, while glucanase activity leads to the degradation of any glucans mainly from Botrytis-contaminated grapes.
Rapidase Filtration product benefits
- Enhanced filtration flow, particularly for clogging problems attributable mainly to glucans or complex pectic polysaccharides;
- improved filterability index, especially when the control sample wine shows high indices. In situations of trouble-free filtration, benefits can be seen during analysis;
- filters are cleaner, with long-term benefits for filter life and processing time;
- particularly suited for use with wines that quickly clog filters, eg. wines made from alterated grapes or wines rich in polysaccharides;
- can be used in a wide variety of conditions (pH, sulphites, different types of wine, temperature, alcohol content);
- no organoleptic impact, even when added in larger amounts;
- can be used in primary and secondary fermentation without affecting fermentation kinetics.
Tried and tested
A trial conducted on 1-year lees of red Porto wine demonstrated the efficiency of Rapidase Filtration, as follows: without the addition of Rapidase Filtration, the cross-flow filtration stopped after 4 hours, without having reached the minimum filtration flux of 100 L/h, and thus no significant volume of wine was recovered.
With the addition of 5 g/hL of Rapidase Filtration and a contact time of 48 hrs at about 25°C, the filtration performance was significantly improved, as shown on the graph below, with 50 hL of wine recovered from 90 hl of lees.
Figure shows filtration values with enzyme:
Parameters for the filtration of one year-old red Porto wine lees, with 30% of solids. Ceramic membrane cross-flow filter.
Rapidase Filtration is marketed in 1 kg packs and is available from January 2018 from the Oenobrands distributor.