Scottzyme® KS is a blend of enzymes designed to create a special formulation for difficult to settle or hard-to-filter juices or wines. Scottzyme KS is most effective when used early in processing. It should not, however, be used before pressing of 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.
RedsDilute Scottzyme KS to approximately a 10% solution in cool water. Add to the wine after pressing during a pump-over or tank mixing. Do not use prior to pressing.
WhitesDilute 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. Do not use prior to pressing.
DosagesRed Wine: 5.3-7.9 mL/hL (200-300 mL/1000 gal)
White Juice: 2.6-4.0 mL/hL (100-150 mL/1000 gal)
White Wine: 5.3-7.9 mL/hL (200-300 mL/1000 gal)
StorageStore at 4°C(40°F) for 1-2 years. Keep tightly sealed and refrigerated once opened.