SCOTTZYME® CINN-FREE

Please scroll down to view the available product options All-purpose enzyme for white and rosé juice SCOTTZYME® CINN-FREE is a gentle enzyme that aids in pressability and settling in low-solid content juice. Can release varietal aromas and aromatic precursors that are trapped in the pectin matrix In
Description
Please scroll down to view the available product options
All-purpose enzyme for white and rosé juice
SCOTTZYME® CINN-FREE is a gentle enzyme that aids in pressability and settling in low-solid content juice.- 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
- Minimum contact time is 3 days at 15°C (60 °F). In cases when the tank temperature is cooler (-1-15 °C /30-60 °F), minimum contact time should be 4-7 days and stirring is recommended
- Purified pectinase with very low cinnamyl esterase activity
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Recommended Dosage:
- Crushed Grapes 15–30 mL/ton
- Juice 1.3–1.6 mL/hL (50–60 mL/1000 gal)
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
All-purpose enzyme for white and rosé juice
SCOTTZYME® CINN-FREE is a gentle enzyme that aids in pressability and settling in low-solid content juice.- 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
- Minimum contact time is 3 days at 15°C (60 °F). In cases when the tank temperature is cooler (-1-15 °C /30-60 °F), minimum contact time should be 4-7 days and stirring is recommended
- Purified pectinase with very low cinnamyl esterase activity
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Recommended Dosage:
- Crushed Grapes 15–30 mL/ton
- Juice 1.3–1.6 mL/hL (50–60 mL/1000 gal)
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