Scottzyme PEC5L
Please scroll down to view the available product options 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 juic
Description
Please scroll down to view the available product options
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
Dosage
Crushed Grapes: 10–20 mL/ton
Juice: 1.0–1.3 mL/hL
Wine: 1.3–1.6 mL/hL
Usage
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.
Storage
Store at 4°C(40°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME PEC5L - Allergen Statement
SCOTTZYME PEC5L - Food Safety Statement
SCOTTZYME PEC5L - Non-GMO Statement
SCOTTZYME PEC5L - Safety Data Sheet
SCOTTZYME PEC5L - Technical Data Sheet
Scottzyme PEC5L
Please scroll down to view the available product options 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 juic
Description
Please scroll down to view the available product options
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
Dosage
Crushed Grapes: 10–20 mL/ton
Juice: 1.0–1.3 mL/hL
Wine: 1.3–1.6 mL/hL
Usage
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.
Storage
Store at 4°C(40°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME PEC5L - Allergen Statement
SCOTTZYME PEC5L - Food Safety Statement
SCOTTZYME PEC5L - Non-GMO Statement
SCOTTZYME PEC5L - Safety Data Sheet
SCOTTZYME PEC5L - Technical Data Sheet