Pressing enzyme for white and rosé juice
SCOTTZYME CINN-FREE™ is a gentle general pectinase great for use in low-solid content juice and normal winemaking conditions.

• Can release varietal aromas and aromatic precursors that are trapped in the pectin matrix
• Increases yield
• Generally results in compact juice lees
• Can improve wine filterability
• Not suitable for high pectin or high solid juice
• In juice use during settling until desired level of clarity is achieved. Optimal contact time is 3 days at 15°C (60°F). In cases when the tank temperature is cooler (-1-15°C/30-60°F), contact time should be 4-7 days and stirring is recommended 
• Purified pectinase with very low cinnamyl esterase activity

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Add to: Press or pressed juice
Impact: Aids in pressing and settling, extracts skin trapped varietal compounds
Format:  Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: Sauvignon blanc, Viognier, Pinot gris, Gewürztraminer, Riesling, Chardonnay, Vignoles, rosés

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Recommended Dosage:

• Crushed Grapes 15–30 mL/ton
• Juice 1.3–1.6 mL/hL (50–60 mL/1000 gal)

Usage: Dilute SCOTTZYME CINN-FREE to approximately a 10% solution in cool water. Pour over the grapes before pressing or add to juice before the start of alcoholic fermentation.
Storage: Store at 4°C (39°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.

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