Blend of enzymes for enhanced settling and filtration
Scottzyme® KS is a blend of enzymes designed to create a special product for difficult to settle or hard-to-filter juices or wines. Scottzyme KS is most effective when used early in processing. It should not, however, be used before pressing of either red or white grapes. It is never too late to use Scottzyme KS. Customers have reported very favorable results when used to solve “nightmare” filtrations before bottling.
To Use, Reds: Dilute Scottzyme KS to approximately a 10% solution in cool water. Add to the wine after pressing during a pump-over or tank mixing. Do not use prior to pressing.
To Use, Whites: 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. Not recommended prior to pressing.
Warning: Never use Scottzyme KS before pressing (e.g. at the crusher for whites, or before or during red fermentation). Scottzyme KS has very aggressive enzymatic activities that will destroy skins and create too many fine solids. After pressing, these activities will help with settling and the breakdown of sticky solids (even Botrytis). The goal is to make the juice or wine more manageable.
Storage: Store at 4°C (40°F) for 1-2 years. Keep tightly sealed and refrigerated once opened.Recommended Dosage
|CRUSHED GRAPES||Not recommended|
|JUICE||Not recommended||2.6-4.0 mL/hL (100-150 mL/1000 gal)|
|WINE||5.3-7.9 mL/hL (200-300 mL/1000 gal)||5.3-7.9 mL/hL (200-300 mL/1000 gal)|
Both white and red wines fermented from fruit with rot issues may have filtration issues if complex polysaccharides are present (glucans, pectins, etc). It may be useful to conduct a filterability test. If the filterability test fails and the wine is clean, you may wish to conduct trials with Scottzyme KS.
SCOTTZYME KS - Allergen Statement
SCOTTZYME KS - Food Safety Statement
SCOTTZYME KS - Non-GMO Statement
SCOTTZYME KS - Safety Data Sheet
SCOTTZYME KS - Technical Data Sheet