Used in white must for release of varietal aromas
Scottzyme® Cinn-Free is a purified liquid pectinase with very low cinnamyl esterase activity which helps reduce the formation of vinyl phenols. It is used in white must for the release of varietal aromas and aromatic precursors. In addition to releasing desirable pectin-trapped aromas, Scottzyme Cinn-Free aids in pressability, yield, settling, clarification and filtration.
It is recommended for aromatic varieties like Sauvignon blanc, Viognier, Pinot gris, Gewürztraminer, Riesling and Vignoles. It can also be used in varieties like Chardonnay to bring out the full aromatic potential of the grape.
Crushed Grapes: 15–30 mL/ton
Juice: 1.3-1.6 mL/hL
Wine: not recommended
Dilute Scottzyme Cinn-Free to approximately a 10% solution in cool water. Pour over the grapes before pressing or add to juice before the start of alcoholic fermentation.
Store at 4°C(40°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.