Scottzyme KS
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Please scroll down to view the available product options Enzyme blend for enhanced clarification and filtration of difficult lots SCOTTZYME® KS can be used anytime post-pressing to increase clarification rates and improve filtration throughput. ⢠The earlier KS is used, the more effective it will be
Description
Please scroll down to view the available product options
Enzyme blend for enhanced clarification and filtration of difficult lots
SCOTTZYME® KS can be used anytime post-pressing to increase clarification rates
and improve filtration throughput.
⢠The earlier KS is used, the more effective it will be
⢠It should never be used before pressing in either white or red grapes: KS has very
aggressive enzymatic activities that will break down skins and create many
fine solids.
⢠Customers have reported very favorable results when used to solve ânightmareâ
filtrations before bottling
⢠Minimum contact time is 3 days at 15°C (60 °F). In cases when the tank temperature is cooler (-1-15 C /30-60 °F), minimum contact time should be 4-7
days and stirring is recommended
⢠Blend of pectinase enzymes with cellulase, hemicellulase, and protease
side-activities
Dosage
Bench trials recommended for wine
Fruit: not recommended
Juice: not recommended
Wine: 4 mL/hL
Usage
Dilute SCOTTZYME® KS
to approximately a 10% solution in cool water. Add to the wine after alcoholic fermentation during a tank mixing.
Storage
Store at 4°C(40°F) for 1â2 years. Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME KS - Allergen Statement
SCOTTZYME KS - Safety Data Sheet
SCOTTZYME KS - Specification Sheet
SCOTTZYME KS - Technical Data Sheet
SCOTTZYME KS - Food Safety Statement
SCOTTZYME KS - Non-GMO Statement
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Scottzyme KS
Please scroll down to view the available product options
Enzyme blend for enhanced clarification and filtration of difficult lots
SCOTTZYME® KS can be used anytime post-pressing to increase clarification rates
and improve filtration throughput.
⢠The earlier KS is used, the more effective it will be
⢠It should never be used before pressing in either white or red grapes: KS has very
aggressive enzymatic activities that will break down skins and create many
fine solids.
⢠Customers have reported very favorable results when used to solve ânightmareâ
filtrations before bottling
⢠Minimum contact time is 3 days at 15°C (60 °F). In cases when the tank temperature is cooler (-1-15 C /30-60 °F), minimum contact time should be 4-7
days and stirring is recommended
⢠Blend of pectinase enzymes with cellulase, hemicellulase, and protease
side-activities
Dosage
Bench trials recommended for wine
Fruit: not recommended
Juice: not recommended
Wine: 4 mL/hL
Usage
Dilute SCOTTZYME® KS
to approximately a 10% solution in cool water. Add to the wine after alcoholic fermentation during a tank mixing.
Storage
Store at 4°C(40°F) for 1â2 years. Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME KS - Allergen Statement
SCOTTZYME KS - Safety Data Sheet
SCOTTZYME KS - Specification Sheet
SCOTTZYME KS - Technical Data Sheet
SCOTTZYME KS - Food Safety Statement
SCOTTZYME KS - Non-GMO Statement