Scottzyme Spectrum™ Enzyme
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Please scroll down to view the available product sizes 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,
Description
Please scroll down to view the available product sizes
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 bottlingÂ
- 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).Â
- See scottlab.com for a protocol on cleaning cartridge and crossflow membranes with SCOTTZYME SPECTRUMÂ
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.
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
Recommended Dosage—Bench trials recommended Â
- Fruit - Not recommended
- Juice - Not recommended
- Wine 4 mL/hL (150 mL/1000 gal)
Storage: Dated expiration. Store at 4°C (39°F). Keep tightly sealed and refrigerated once opened.
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
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Scottzyme Spectrum™ Enzyme
Please scroll down to view the available product sizes
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 bottlingÂ
- 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).Â
- See scottlab.com for a protocol on cleaning cartridge and crossflow membranes with SCOTTZYME SPECTRUMÂ
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.
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
Recommended Dosage—Bench trials recommended Â
- Fruit - Not recommended
- Juice - Not recommended
- Wine 4 mL/hL (150 mL/1000 gal)
Storage: Dated expiration. Store at 4°C (39°F). Keep tightly sealed and refrigerated once opened.
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