A new enzyme to optimize winemaking at high temperatures
A liquid, heat-stable pectinase, active in the presence of high polyphenol, Rapidase® Thermoflash is the perfect enzyme for thermo-treated grapes.
With an optimum activity range of 55 °C to 70 °C, Thermoflash can be added to grapes before heating, or to must just after, depending on the temperature reached during the heat process.
The use of Rapidase Thermoflash results in a fast and reliable depectinisation of the thermotreated musts which ensures the efficiency of subsequent steps such as draining, pressing and clarification, regardless of the technique used (decanting, flotation, filtration, centrifugation, etc.).