Scottzyme Cinn Free

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Used in white must for release of varietal aromas

SCOTTZYME® CINN-FREE is a gentle enzyme that aids in pressability and settling in low-solid content juice.

• Can release varietal aromas and aromatic precursors that are trapped in the pectin matrix
• Increases yield
• Generally results in compact juice lees
• Can improve wine filterability
• Not suitable for high pectin or high solid juice
• 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
• Purified pectinase with very low cinnamyl esterase activity

Dosage
Crushed Grapes: 15–30 mL/ton
Juice: 1.3-1.6 mL/hL
Wine: not recommended 

Usage
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.

Storage
Store at 4°C(40°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.

Downloads
SCOTTZYME CINN FREE - Allergen Statement
SCOTTZYME CINN FREE - Food Safety Statement
SCOTTZYME CINN FREE - Non-GMO Statement
SCOTTZYME CINN FREE - Safety Data Sheet
SCOTTZYME CINN FREE - Technical Data Sheet