Scottzyme HC

Scottzyme® HC is a liquid pectinase and cellulase blend developed to increase yield, reduce solids and improve filtration.

It is a strong enzyme useful for hard-to-press or slimy grapes (such as Concords), pome fruit (apple or pear), and stone (pitted) fruits. Scottzyme HC is best used in conjunction with Scottzyme Pec5L.

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.