Macerating enzyme for aged and early-to-market reds, whites
Scottzyme® Color Pro is a specialty liquid pectinase with protease side-activities. These side-activities are important for helping break down cell walls of red grapes to gently extract anthocyanins, polymeric phenols and tannins. This gentle extraction creates wines that are rounder in the mouth and bigger in structure, with improved color stability. Wines made with Color Pro tend to have increased tannins, improved clarity and reduced herbaceous or “veggie” characters.
Lower doses of Scottzyme Color Pro are recommended for red varieties that are underripe, low in anthocyanins or high in seed tannins.
For “big” reds from ripe fruit with mature seeds, higher doses of Scottzyme Color Pro are recommended. Scottzyme Color Pro is also used in white winemaking for settling and clarifying juice. The improved clarification helps lead to more compact lees, less fining, cleaner fermentation and easier filtration.
Bench trials recommended for wine
Crushed Grapes: 60-100 mL/ton
Juice: Best used before fermentation
Wine: Best used before fermentationWhites
Crushed Grapes: 15–30 mL/ton
Juice: 2–4 mL/hL
Wine: 2.6–5.3 mL/hL
Dilute Scottzyme Color Pro to approximately a 10% solution in cool water. Pour the solution over the crushed grapes, or add directly to tank and mix thoroughly.
Store at 4°C(40°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.