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Scottzyme KS
Item No.
98-SCTZMKS
Blend of enzymes for enhanced settling and filtration Scottzyme® KS is a liquid blend of enzymes developed to create a special formulation for difficult-to-settle or hard-to-filter juice or wine. The earlier in the process Scottzyme KS is used, the more effective it will be. However, it should never
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Description
Blend of enzymes for enhanced settling and filtration
Scottzyme® KS is a liquid blend of enzymes developed to create a special formulation for difficult-to-settle or hard-to-filter juice or wine. The earlier in the process Scottzyme KS is used, the more effective it will be. However, it should never be used before pressing in either red or white grapes. It is never too late to use Scottzyme KS. Customers have reported very favorable results when used to solve “nightmare” filtrations before bottling.
Dosage
Bench trials recommended for wine
Reds
Crushed Grapes: not recommended
Must: not recommended
Wine: 5.3–7.9 mL/hL
Whites
Crushed Grapes: not recommended
Juice: 2.6–4.0 mL/hL
Wine: 5.3–7.9 mL/hL
Usage
Dilute Scottzyme KS to approximately a 10% solution in cool water. Add to the juice after pressing or to the wine after alcoholic fermentation during a tank mixing.
Warning: Never use Scottzyme KS before pressing. Scottzyme KS has very aggressive enzymatic activities that will break down skins and create too many fine solids. After pressing, these activities will help with settling and the breakdown of sticky solids (even from Botrytis). The goal is to make the juice or wine more manageable.
Storage
Store at 4°C(40°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.
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