Scottzyme HC

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To increase yield and enhance processing in fruits and American grapes

SCOTTZYME® HC is a versatile enzyme that can be used throughout the fermented beverage process where it can increase yield, reduce solids and improve filtration processes, depending on when it is used.

• Extremely beneficial for hard-to-press or slimy grapes (such as Concord), pome fruit (apple or pear), and stone (pitted) fruits
• HC is best used in conjunction with SCOTTZYME® PEC5L
• 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
• Pectinase with cellulase activities

Bench trials recommended for wine

Crushed Fruit: 60–100 mL/ton 
Juice: 5.3–7.9 mL/hL 
Wine: 6.6–9.2 mL/hL

Dilute SCOTTZYME® HC to approximately a 10% solution in cool water. Pour the solution over the crushed fruit or add during a tank mixing before alcoholic fermentation. If adding to wine, gently mix a 10% solution into the tank for even dispersion.

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

SCOTTZYME HC - Allergen Statement
SCOTTZYME HC - Food Safety Statement
SCOTTZYME HC - Non-GMO Statement
SCOTTZYME HC - Safety Data Sheet
SCOTTZYME HC - Technical Data Sheet