Rapidase Rosé, the first enzyme for rosé wines production
Today, Rosé wines are an integral part of the international wine market. Fresh, pleasant and easy to drink, they occupy a growing portion of the “popular premium” market segment. Aware of the importance of this fast growing sector, OENOBRANDS has concentrated its efforts on providing a tailored enzyme application protocol for the major rosé wine profiles.
Rapidase Rosé will, depending on the winemaking process, be applied either directly onto grapes or after pressing into the must. Applying the enzyme onto the grapes will first favour the extraction of aroma and/or precursors, and increase juice yields (around 9% according to trials organised in France in 2009). Secondly, without the need of a second addition, Rapidase Rosé facilitates and accelerates must clarification. The maceration temperatures implemented allow full command of colour levels. A sole application on must enables both thorough settling; necessary for producing ester-type aroma, and targeted extraction of aromatic compounds from the lees.
With these two possible application protocols, Rapidase Rosé can be fully integrated into any rosé production itinerary. More generally, enzyme addition saves time, a sizeable advantage in a market where speed is a key success factor. Moreover, speeding up the process has a positive impact on wine quality by allowing lesser oxidation.