Scottzyme Flash is a specialty blend of pectinase developed for Flash Détente
Scottzyme Flash is a specialty blend of several enzymes, polygalacturonase, pectinmethylesterase and pectinlyase, developed for treatment of difficult settling in thermo-vinified must, as in Flash Détente. This blend of enzymes ensures rapid settling, and clarifying, and improves wine filterability. Due to enzyme inactivation at high temperatures, Scottzyme Flash should be added below 140F (60C) for optimal results.
Thermovinification of must: 2-5 ml/hL (75-190 ml/1000gal)
Dilute Scottzyme Flash to approximately a 10% solution in cool water. Add to must after exiting the cooling chamber. Best if homogenization of must is achieved for optimal results.
Keep Scottzyme Flash tightly closed in a cool environment. Activity loss decreases about 5% each year.