SCOTTZYME KS™

Please scroll down to view the available product sizes 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

Description

Please scroll down to view the available product sizes

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™

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

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.
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 

SCOTTZYME KS™

Please scroll down to view the available product sizes

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™

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

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.
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