Enhanced Filtration and Ageing on Lees with Rapidase Glucalees from DSM Food Specialties

With an in-depth knowledge of grape, wine and yeast constitution, DSM has been able to select the optimum spectrum of enzymatic activities for Rapidase Glucalees, a preparation associating ß-glucanases and pectinases.

31/03/09 Rapidase Glucalees from DSM Food Specialties is an effective new enzyme which has the ability to optimise filtration and enhance ageing on lees, improving the clarification and mouthfeel of wine.

Céline Fauveau, product application specialist, DSM Food Specialties, commented: “With an in-depth knowledge of grape, wine and yeast constitution, DSM has been able to select the optimum spectrum of enzymatic activities for Rapidase Glucalees, a preparation associating β-glucanases and pectinases.”

ß-glucans are present in Saccharomyces cerevisiae cell walls or found in wines when grapes are affected by Botritis cinerea; the fungus responsible for noble or grey rot. Botritis cinerea polysaccharides interact with other wine components to increase viscosity and block filtration. However, the hydrolysis of Saccharomyces cerevisiae cell walls releases numerous compounds into the wine which have positive effects on its stability and organoleptic profile.

“The financial benefits of this enzymatic preparation are noteworthy,” continued Céline Fauveau, “as the savings observed in filtration largely exceed the cost of the enzymatic treatment. In ageing on lees, the use of Rapidase Glucalees provides superior results in 3 to 6 weeks compared to many months of traditional ageing, as it allows a greater yield of mannoproteins than would be extracted even after years of ageing on lees.”


[1] Rapidase Glucalees is a registered trademark of DSM Food Specialties B.V.