Rapidase® Maxifruit 1kg pack

The use of Rapidase® MaxiFruit in red grape maceration allows for maximum fruity character and colour stabilisation.
Rapidase® Maxifruit is an enzymatic preparation which recovers the maximum from the fruit.
A thorough knowledge of the grape berry components: polysaccharides, aroma, flavonoids (tannins and anthocyanins...) allowed DSM to direct the choice of principal and secondary activities of Rapidase® Maxifruit towards the production of softer and fruitier wines adapted to consumers taste.
Moreover, the absence of any anthocyanase activity and the presence of a stabilizing activity, allows the winemaker to obtain wines with a stable color of an intense cherry red shade after alcoholic fermentation.The presence in wines of a polysaccharide (RG-II) not degraded by Rapidase® Maxifruit, contributes to making round wines, as well as decreased astringency by preventing the aggregation of polymerized tannins.