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Scottzyme HC™ Enzyme

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

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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™ Enzyme

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


Options

Item No.AvailabilityPriceQuantity
16161
16171