Scottzyme PEC5L

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Pressability, settling and clarification for white and fruit wines

SCOTTZYME® PEC5L is a versatile enzyme that can be used at many winemaking stages. If added directly to grapes it can enhance pressabiliy and increase yield. When added to juice it decreases turbidity and improves settling.

• Use on crushed grapes for easier pressing
• Increases juice yields
• Improved settling and clarification
• Improves post-fermentation processing, including filtration
• Also useful for berries, pome, and stone fruits and should be used in conjunction with SCOTTZYME® HC
• Minimum contact time is 3 days at 15°C (60 °F). In cases when the tank temperature is cooler (-1-15 °C /30-60 °F), minimum contact time should be 4-7 days and stirring is recommended
• Highly concentrated pectinase

​​​​Bench trials recommended for wine
Crushed Grapes: 10–20 mL/ton
Juice: 1.0–1.3 mL/hL
Wine: 1.3–1.6 mL/hL

Dilute SCOTTZYME® PEC5L to approximately a 10% solution in cool water. Pour over the grapes or fruit before pressing or add to the juice before the start of alcoholic fermentation.

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

SCOTTZYME PEC5L - Allergen Statement
SCOTTZYME PEC5L - Food Safety Statement
SCOTTZYME PEC5L - Safety Data Sheet
SCOTTZYME PEC5L - Technical Data Sheet