DSM Food Specialties Launches Rapidase Expression for High Quality White Wines
The naturally low cinnamyl-estérase (NFCE) activity of Rapidase Expression allows the freshness of the white wine aroma to be preserved.
07/07/08 DSM Food Specialties has announced the launch of Rapidase Expression, a white grape maceration enzyme, specifically developed to assist the production of popular premium white wines with an intense aromatic profile.
Rapidase Expression optimises each pre-fermentation step in a single application. Its selected pectinase activities hydrolyse the pectin. This breaks the natural physical barriers, increasing the release of the aroma precursors and juice contained in the pulp and skin cells of grapes.
Furthermore, Rapidase Expression does not contain any cellulase activities. This avoids excessive polyphenol extraction and prevents berry dilacerations for optimal pressing of de-stemmed grapes. After pressing, the soluble arabanase activities hydrolyse the pectin side chains for optimal clarification and lees compaction.
The naturally low cinnamyl-estérase (NFCE) activity of Rapidase Expression allows the freshness of the white wine aroma to be preserved by maintaining vinyl-phenol concentration under their perception thresholds. The use of Rapidase Expression contributes to the production of aromatic white wines which match today’s consumer taste preferences.
