Aroma releasing enzyme for white, red and fruit wines
Scottzyme® BG is a powdered pectinase with beta-glucosidase side-activity for the release of bound terpenes. It is generally used in white wines, but may also be used in red, rosé and fruit wines for the release of aroma and flavor compounds.
BG should only be used at the end of fermentation, never on grapes or in juice as the glucosidase activity is inhibited by sugars. The wine should have less than 0.5% residual sugar for proper enzyme activity.
Bench trials recommended for wine
Crushed Grapes: not recommended
Juice: not recommended
Wine: 3–5 g/hL
Dissolve Scottzyme BG in 10 times its weight of cool water, stir gently, allow to sit for a few minutes and add to wine.
Store at room temperature for 1–2 years. Once opened, keep tightly sealed and dry. Once rehydrated, use within a few hours.