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Scottzyme PEC5L™ Enzyme 1 kg

Item No. 16170
Price $97.2
Per Each
Excl. Tax
Available
Each

Description

Pressing enzyme for improved pressing, clarification, and settling
SCOTTZYME PEC 5L™ is a versatile enzyme that can be used at many winemaking stages.
When added to juice it decreases turbidity and improves settling.
  • Use on crushed grapes for enhanced pressing and increased yields
  • When added to juice improves settling and clarification
  • When added post-fermentation improves processing including filtration
  • Also useful for berries, pome, and stone fruits and should be used in conjunction with SCOTTZYME HC™
  • 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).
  • Highly concentrated pectinase

Add to: Grapes (white or rosé), juice (white or rosé), or wine (all wines)
Impact: Clarification
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: whites, rosés, fruit wines, hybrids, cider

Recommended Dosage—Bench trials recommended for wine
  • Crushed Grapes 10–20 mL/ton
  • Juice 1.0–1.3 mL/hL (40–50 mL/1000 gal)
  • Wine 1.3–1.6 mL/hL (50–60 mL/1000 gal)
Usage: Dilute SCOTTZYME PEC 5L to approximately a 10% solution in cool water. Pour over the grapes or fruit before pressing 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 PEC5L - Allergen Statement
SCOTTZYME PEC5L - Food Safety Statement
SCOTTZYME PEC5L - Non-GMO Statement
SCOTTZYME PEC5L - Safety Data Sheet
SCOTTZYME PEC5L - Technical Data Sheet 

Scottzyme PEC5L™ Enzyme 1 kg

Item No. 16170
Price $97.2
Per Each
Excl. Tax
Available
Each
Pressing enzyme for improved pressing, clarification, and settling
SCOTTZYME PEC 5L™ is a versatile enzyme that can be used at many winemaking stages.
When added to juice it decreases turbidity and improves settling.
  • Use on crushed grapes for enhanced pressing and increased yields
  • When added to juice improves settling and clarification
  • When added post-fermentation improves processing including filtration
  • Also useful for berries, pome, and stone fruits and should be used in conjunction with SCOTTZYME HC™
  • 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).
  • Highly concentrated pectinase

Add to: Grapes (white or rosé), juice (white or rosé), or wine (all wines)
Impact: Clarification
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: whites, rosés, fruit wines, hybrids, cider

Recommended Dosage—Bench trials recommended for wine
  • Crushed Grapes 10–20 mL/ton
  • Juice 1.0–1.3 mL/hL (40–50 mL/1000 gal)
  • Wine 1.3–1.6 mL/hL (50–60 mL/1000 gal)
Usage: Dilute SCOTTZYME PEC 5L to approximately a 10% solution in cool water. Pour over the grapes or fruit before pressing 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 PEC5L - Allergen Statement
SCOTTZYME PEC5L - Food Safety Statement
SCOTTZYME PEC5L - Non-GMO Statement
SCOTTZYME PEC5L - Safety Data Sheet
SCOTTZYME PEC5L - Technical Data Sheet