Scottzyme KS

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.

Crushed Grapes: not recommended 

Must: not recommended

Wine: 5.3–7.9 mL/hL

Crushed Grapes: not recommended  

Juice: 2.6–4.0 mL/hL

Wine: 5.3–7.9 mL/hL

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.

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