For release of bound terpenes
SCOTTZYME BG was created to increase varietal aroma in wine by cleaving terpenes from sugar molecules (non-fermentable).

• Increases floral and citrus aromas
• DO NOT USE on must or juice, enzyme activity is inhibited by glucose > 5%
• Once the desired aroma impact has been achieved, stop the enzyme action with a bentonite addition (5-10 g/hL). If the enzyme action is not stopped it will continue to work until the substrate (bound aroma compounds) has been exhausted
• Powdered pectinase with high betaglucosidase activity designed to release bound terpenes. 

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Add to: Wine (NOT must or juice)
Impact: Aroma release
Format: Granular
Frequently used in: Aromatic whites & rosés, fruit-forward reds

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Recommended Dosage—Bench trials recommended for wine

• Wine: 30-50 ppm (3-5 g/hL) (0.25-0.45 lbs/1000gal)

Usage: Add just enough cool water to the powdered SCOTTZYME BG enzyme to create a paste. Then add more water to dissolve the powder completely. Add to tank and mix thoroughly. If tank temperatures are 30-60˚F, we recommend gently stirring the tank 1-2 times per day for 10-30 minutes depending on volume. Stop enzyme action after the desired impact has been achieved by adding 5-10 g/hL bentonite.
Storage: Dated expiration. Store at room temperature for 1–2 years. Once opened, keep tightly sealed and dry. Once rehydrated, use within a few hours.

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Downloads
SCOTTZYME BG - Allergen Statement
SCOTTZYME BG - Safety Data Sheet
SCOTTZYME BG - Specification Sheet
Scottzyme BG - Technical Data Sheet
Scottzyme Enzymes - Food Safety Statement
SCOTTZYME BG - Non-GMO Statement