SCOTTZYME COLOR PRO™

Please scroll down to view the available product sizes   Macerating enzyme for increasing tannin profile, color stability, and reducing “veggie” character SCOTTZYME COLOR PRO™ is a gentle macerating enzyme that increases yield and extraction of color and structure compounds. Wines made using COLOR P

Description

Please scroll down to view the available product sizes 

Macerating enzyme for increasing tannin profile, color stability, and reducing “veggie” character

SCOTTZYME COLOR PRO™ is a gentle macerating enzyme that increases yield and extraction of color and structure compounds.
  • Wines made using COLOR PRO appear to have deeper, darker, and more intense color
  • Gentle extraction of tannins positively impacts wine structure
  • Herbaceous and veggie characters are minimized 
  • Improved clarity, yield, and filterability
  • Add early on to crushed grapes or to must during a pumpover
  • Pectinase with protease side activities

Add to: Grapes, red must
Impact:
Increases yield, releases color molecules, masks greeness
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: reds  

Recommended Dosage:
  • Crushed Grapes 60–100 mL/ton
Usage: Dilute SCOTTZYME COLOR PRO to approximately a 10% solution in cool water. Pour the solution over the crushed grapes or add directly to must and mix thoroughly.
Storage: Dated expiration. Store at 4°C (39°F). Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME COLOR PRO - Allergen Statement
SCOTTZYME COLOR PRO - Food Safety Statement
SCOTTZYME COLOR PRO - Non-GMO Statement
SCOTTZYME COLOR PRO - Safety Data Sheet
SCOTTZYME COLOR PRO - Technical Data Sheet

SCOTTZYME COLOR PRO™

Please scroll down to view the available product sizes 

Macerating enzyme for increasing tannin profile, color stability, and reducing “veggie” character

SCOTTZYME COLOR PRO™ is a gentle macerating enzyme that increases yield and extraction of color and structure compounds.
  • Wines made using COLOR PRO appear to have deeper, darker, and more intense color
  • Gentle extraction of tannins positively impacts wine structure
  • Herbaceous and veggie characters are minimized 
  • Improved clarity, yield, and filterability
  • Add early on to crushed grapes or to must during a pumpover
  • Pectinase with protease side activities

Add to: Grapes, red must
Impact:
Increases yield, releases color molecules, masks greeness
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: reds  

Recommended Dosage:
  • Crushed Grapes 60–100 mL/ton
Usage: Dilute SCOTTZYME COLOR PRO to approximately a 10% solution in cool water. Pour the solution over the crushed grapes or add directly to must and mix thoroughly.
Storage: Dated expiration. Store at 4°C (39°F). Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME COLOR PRO - Allergen Statement
SCOTTZYME COLOR PRO - Food Safety Statement
SCOTTZYME COLOR PRO - Non-GMO Statement
SCOTTZYME COLOR PRO - Safety Data Sheet
SCOTTZYME COLOR PRO - Technical Data Sheet