Scottzyme HC
Please scroll down to view the available product options To increase yield and enhance processing in fruits and American grapes SCOTTZYME® HC is a versatile enzyme that can be used throughout the fermented beverage process where it can increase yield, reduce solids and improve filtration processes,
Description
Please scroll down to view the available product options
To increase yield and enhance processing in fruits and American grapes
SCOTTZYME® HC is a versatile enzyme that can be used throughout the fermented
beverage process where it can increase yield, reduce solids and improve filtration
processes, depending on when it is used.
• Extremely beneficial for hard-to-press or slimy grapes (such as Concord), pome
fruit (apple or pear), and stone (pitted) fruits
• HC is best used in conjunction with SCOTTZYME® PEC5L
• 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
• Pectinase with cellulase activities
Dosage
Bench trials recommended for wine
Crushed Fruit: 60–100 mL/tonÂ
Juice: 5.3–7.9 mL/hLÂ
Wine: 6.6–9.2 mL/hL
Usage
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.
Storage
Store at 4°C(40°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME HC - Allergen Statement
SCOTTZYME HC - Food Safety Statement
SCOTTZYME HC - Non-GMO Statement
SCOTTZYME HC - Safety Data Sheet
SCOTTZYME HC - Technical Data Sheet
Scottzyme HC
Please scroll down to view the available product options To increase yield and enhance processing in fruits and American grapes SCOTTZYME® HC is a versatile enzyme that can be used throughout the fermented beverage process where it can increase yield, reduce solids and improve filtration processes,
Description
Please scroll down to view the available product options
To increase yield and enhance processing in fruits and American grapes
SCOTTZYME® HC is a versatile enzyme that can be used throughout the fermented
beverage process where it can increase yield, reduce solids and improve filtration
processes, depending on when it is used.
• Extremely beneficial for hard-to-press or slimy grapes (such as Concord), pome
fruit (apple or pear), and stone (pitted) fruits
• HC is best used in conjunction with SCOTTZYME® PEC5L
• 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
• Pectinase with cellulase activities
Dosage
Bench trials recommended for wine
Crushed Fruit: 60–100 mL/tonÂ
Juice: 5.3–7.9 mL/hLÂ
Wine: 6.6–9.2 mL/hL
Usage
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.
Storage
Store at 4°C(40°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME HC - Allergen Statement
SCOTTZYME HC - Food Safety Statement
SCOTTZYME HC - Non-GMO Statement
SCOTTZYME HC - Safety Data Sheet
SCOTTZYME HC - Technical Data Sheet