Scottzyme Cinn Free™ Enzyme
Please scroll down to view the available product options 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
Description
Please scroll down to view the available product options
Pressing enzyme for white and rosé juiceSCOTTZYME 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
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
Recommended Dosage:
- Crushed Grapes 15–30 mL/ton
- Juice 1.3–1.6 mL/hL (50–60 mL/1000 gal)
Storage: Store at 4°C (39°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.
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
Scottzyme Cinn Free™ Enzyme
Please scroll down to view the available product options
Pressing enzyme for white and rosé juiceSCOTTZYME 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
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
Recommended Dosage:
- Crushed Grapes 15–30 mL/ton
- Juice 1.3–1.6 mL/hL (50–60 mL/1000 gal)
Storage: Store at 4°C (39°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.
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