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

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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

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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.

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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