SCOTTZYME SPECTRUM™

Please scroll down to view the available product sizes Concentrated formulation, improved filtration efficiency, and crossflow “cleaning” SCOTTZYME SPECTRUM™ was created for use in fermented beverages that are very difficult to clarify. Highly concentrated blend of pectinase enzymes with cellulase,

Description

Please scroll down to view the available product sizes

Concentrated formulation, improved filtration efficiency, and crossflow “cleaning”

SCOTTZYME SPECTRUM™ was created for use in fermented beverages that are very difficult to clarify.
  • Highly concentrated blend of pectinase enzymes with cellulase, hemicellulase, and protease side activities
  • SPECTRUM should be used on finished wine or cider only, either to assist with settling or to help with filtration issues before bottling 
  • Post-fermentation, optimal contact time is 3 days at 15°C (60°F) and 4-7 days (with stirring) at -1-15°C (30-60°F). 
  • See scottlab.com for a protocol on cleaning cartridge and crossflow membranes with SCOTTZYME SPECTRUM 
    Warning: Never use Scottzyme Spectrum before pressing or on juice. It is our most aggressive enzyme and may result in over-clarification of juice, leading to fermentation difficulties.

Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Recommended Dosage—Bench trials recommended  
  • Wine 4 mL/hL – 150 mL/1000 gal 
Usage: Dilute SCOTTZYME SPECTRUM to approximately a 10% solution in cool water. Add to the wine after alcoholic fermentation during a tank mixing.
Storage: Dated expiration. Store at 4°C (39°F). Keep tightly sealed and refrigerated once opened.

Downloads
SCOTTZYME SPECTRUM - Allergen Statement
SCOTTZYME SPECTRUM - Food Safety Statement
SCOTTZYME SPECTRUM - Non-GMO Statement
SCOTTZYME SPECTRUM - Safety Data Sheet
SCOTTZYME SPECTRUM - Technical Data Sheet

SCOTTZYME SPECTRUM™

Please scroll down to view the available product sizes

Concentrated formulation, improved filtration efficiency, and crossflow “cleaning”

SCOTTZYME SPECTRUM™ was created for use in fermented beverages that are very difficult to clarify.
  • Highly concentrated blend of pectinase enzymes with cellulase, hemicellulase, and protease side activities
  • SPECTRUM should be used on finished wine or cider only, either to assist with settling or to help with filtration issues before bottling 
  • Post-fermentation, optimal contact time is 3 days at 15°C (60°F) and 4-7 days (with stirring) at -1-15°C (30-60°F). 
  • See scottlab.com for a protocol on cleaning cartridge and crossflow membranes with SCOTTZYME SPECTRUM 
    Warning: Never use Scottzyme Spectrum before pressing or on juice. It is our most aggressive enzyme and may result in over-clarification of juice, leading to fermentation difficulties.

Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Recommended Dosage—Bench trials recommended  
  • Wine 4 mL/hL – 150 mL/1000 gal 
Usage: Dilute SCOTTZYME SPECTRUM to approximately a 10% solution in cool water. Add to the wine after alcoholic fermentation during a tank mixing.
Storage: Dated expiration. Store at 4°C (39°F). Keep tightly sealed and refrigerated once opened.

Downloads
SCOTTZYME SPECTRUM - Allergen Statement
SCOTTZYME SPECTRUM - Food Safety Statement
SCOTTZYME SPECTRUM - Non-GMO Statement
SCOTTZYME SPECTRUM - Safety Data Sheet
SCOTTZYME SPECTRUM - Technical Data Sheet