Concentrated formulation, improved filtration efficiency, and crossflow “cleaning”
SCOTTZYME SPECTRUM™ was created for use in fermented beverages that are very difficult to clarify.

• Highly concentrated blend of pectinase enzymes with cellulase, hemicellulase, and protease side activities
• SPECTRUM should be used on finished wine or cider only, either to assist with settling or to help with filtration issues before bottling 
• Post-fermentation, optimal contact time is 3 days at 15°C (60°F) and 4-7 days (with stirring) at -1-15°C (30-60°F). 
• See scottlab.com for a protocol on cleaning cartridge and crossflow membranes with SCOTTZYME SPECTRUM 
  Warning: Never use Scottzyme Spectrum before pressing or on juice. It is our most aggressive enzyme and may result in over-clarification of juice, leading to fermentation difficulties.

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Add to: Red, white, or rosé wine
Impact: Filtration, clarification
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: finished wines and ciders that are difficult to clarify and filter

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Recommended Dosage—Bench trials recommended  

• Fruit - Not recommended
• Juice - Not recommended
• Wine 4 mL/hL (150 mL/1000 gal)

Usage: Dilute SCOTTZYME SPECTRUM to approximately a 10% solution in cool water. Add 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 SPECTRUM - Allergen Statement
SCOTTZYME SPECTRUM - Food Safety Statement
SCOTTZYME SPECTRUM - Non-GMO Statement
SCOTTZYME SPECTRUM - Safety Data Sheet
SCOTTZYME SPECTRUM - Technical Data Sheet