SCOTTZYME HC™

Please scroll down to view the available product sizes   All-purpose enzyme for increasing yield, clarity, and filterability 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. Ex

Description

Please scroll down to view the available product sizes  

All-purpose enzyme for increasing yield, clarity, and filterability

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.
  • 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 PEC 5L™
  • In juice, use during settling until desired level of clarity is achieved. In wine, optimal contact time is 3 days at 15°C (60°F) and 4-7 days (with stirring) at -1-15°C (30-60°F).
  • Pectinase with cellulase side activities

Add to: Grapes, juice, or wine
Impact:
Clarification in American, hybrid, and non-grape wines
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: Concord, Muscadine, Norton, hybrids, fruit wines, cider
Recommended Dosage—Bench trials recommended for wine 
  • Crushed Fruit 60–100 mL/ton
  • Juice 5.3–7.9 mL/hL (200–300 mL/1000 gal)
  • Wine 6.6–9.2 mL/hL (50–350 mL/1000 gal)
Usage: Dilute SCOTTZYME HC to approximately a 10% solution in cool water. Pour the solution over the
crushed fruit or add to juice or wine during a tank mixing.
Storage: Dated expiration. Store at 4°C (39°F). 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 sizes  

All-purpose enzyme for increasing yield, clarity, and filterability

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.
  • 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 PEC 5L™
  • In juice, use during settling until desired level of clarity is achieved. In wine, optimal contact time is 3 days at 15°C (60°F) and 4-7 days (with stirring) at -1-15°C (30-60°F).
  • Pectinase with cellulase side activities

Add to: Grapes, juice, or wine
Impact:
Clarification in American, hybrid, and non-grape wines
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: Concord, Muscadine, Norton, hybrids, fruit wines, cider
Recommended Dosage—Bench trials recommended for wine 
  • Crushed Fruit 60–100 mL/ton
  • Juice 5.3–7.9 mL/hL (200–300 mL/1000 gal)
  • Wine 6.6–9.2 mL/hL (50–350 mL/1000 gal)
Usage: Dilute SCOTTZYME HC to approximately a 10% solution in cool water. Pour the solution over the
crushed fruit or add to juice or wine during a tank mixing.
Storage: Dated expiration. Store at 4°C (39°F). 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