RAPIDASE� REVELATION AROMA is used post-fermentation to increase varietal-based fruity and floral aromas.

� Releases glycosylated terpenes for intense and complex fruity and floral aromas
� Respects varietal characters
� Enzyme is active from 10�40�C (50�104�F)
� Allow the enzyme to remain in contact with wine until desired levels of aromatic compounds are achieved
� Pectinase with alpha- and ?-glycosidase side-activities
� The wine should have less than 5% glucose remaining for proper enzyme activity
� Once the desired aroma has been obtained, enzyme action can be halted via a (5-10g/hL) bentonite addition

Dosage
Bench trials recommended for wine
White/Ros� Wine 1�2 g/hL
 Red Wine 2�2.5 g/hL