To increase yield and enhance processing in fruits and American grapes
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.
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