Clarification enzyme for improved settling and filterability in juice and wine
SCOTTZYME KS™ can be used anytime post-pressing to increase clarification
rates and improve filtration throughput.

• The earlier KS is used, the more effective it will be
• It should never be used before pressing in either white or red grapes: KS has very aggressive enzymatic activities that will break down skins and create many fine solids
• Customers have reported very favorable results when used to solve “nightmare” filtrations
• 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).
• Blend of pectinase enzymes with cellulase, hemicellulase, and protease side activities
• For very difficult to filter beverages, use SCOTTZYME SPECTRUM™

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Add to: Juice (white or rosé) or wine (all wines)
Impact: Filtration, clarification
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: difficult-to-settle or hard-to-filter juice or wine, cider

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Recommended Dosage—Bench trials recommended for wine

• White/Rosé Juice 2.6–4.0 mL/hL (100–150 mL/1000 gal)
• Wine 5.3–7.9 mL/hL (200–300 mL/1000 gal)

Usage: Dilute SCOTTZYME KS to approximately a 10% solution in cool water. Add to the juice after
pressing or 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.

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