SCOTTZYME CINN-FREE™

Please scroll down to view the available product options Pressing enzyme for white and rosé juice SCOTTZYME CINN-FREE™ is a gentle general pectinase great for use in low-solid content juice and normal winemaking conditions. Can release varietal aromas and aromatic precursors that are trapped in the

Description

Please scroll down to view the available product options

Pressing enzyme for white and rosé juice
SCOTTZYME CINN-FREE™ is a gentle general pectinase great for use in low-solid content juice and normal winemaking conditions.
  • Can release varietal aromas and aromatic precursors that are trapped in the pectin matrix
  • Increases yield
  • Generally results in compact juice lees
  • Can improve wine filterability
  • Not suitable for high pectin or high solid juice
  • In juice use during settling until desired level of clarity is achieved. Optimal contact time is 3 days at 15°C (60°F). In cases when the tank temperature is cooler (-1-15°C/30-60°F), contact time should be 4-7 days and stirring is recommended 
  • Purified pectinase with very low cinnamyl esterase activity

Add to: Press or pressed juice
Impact:
Aids in pressing and settling, extracts skin trapped varietal compounds
Format:  
Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: 
Sauvignon blanc, Viognier, Pinot gris, Gewürztraminer, Riesling, Chardonnay, Vignoles, rosés

Recommended Dosage:
  • Crushed Grapes 15–30 mL/ton
  • Juice 1.3–1.6 mL/hL (50–60 mL/1000 gal)
Usage: Dilute SCOTTZYME CINN-FREE to approximately a 10% solution in cool water. Pour over the grapes before pressing or add to juice before the start of alcoholic fermentation.
Storage: Store at 4°C (39°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME CINN FREE - Allergen Statement
SCOTTZYME CINN FREE - Food Safety Statement
SCOTTZYME CINN FREE - Non-GMO Statement
SCOTTZYME CINN FREE - Safety Data Sheet
SCOTTZYME CINN FREE - Technical Data Sheet

SCOTTZYME CINN-FREE™

Please scroll down to view the available product options

Pressing enzyme for white and rosé juice
SCOTTZYME CINN-FREE™ is a gentle general pectinase great for use in low-solid content juice and normal winemaking conditions.
  • Can release varietal aromas and aromatic precursors that are trapped in the pectin matrix
  • Increases yield
  • Generally results in compact juice lees
  • Can improve wine filterability
  • Not suitable for high pectin or high solid juice
  • In juice use during settling until desired level of clarity is achieved. Optimal contact time is 3 days at 15°C (60°F). In cases when the tank temperature is cooler (-1-15°C/30-60°F), contact time should be 4-7 days and stirring is recommended 
  • Purified pectinase with very low cinnamyl esterase activity

Add to: Press or pressed juice
Impact:
Aids in pressing and settling, extracts skin trapped varietal compounds
Format:  
Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: 
Sauvignon blanc, Viognier, Pinot gris, Gewürztraminer, Riesling, Chardonnay, Vignoles, rosés

Recommended Dosage:
  • Crushed Grapes 15–30 mL/ton
  • Juice 1.3–1.6 mL/hL (50–60 mL/1000 gal)
Usage: Dilute SCOTTZYME CINN-FREE to approximately a 10% solution in cool water. Pour over the grapes before pressing or add to juice before the start of alcoholic fermentation.
Storage: Store at 4°C (39°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME CINN FREE - Allergen Statement
SCOTTZYME CINN FREE - Food Safety Statement
SCOTTZYME CINN FREE - Non-GMO Statement
SCOTTZYME CINN FREE - Safety Data Sheet
SCOTTZYME CINN FREE - Technical Data Sheet