SCOTTZYME® HC

Please scroll down to view the available product sizes   Increase yield, clarity, and filterability SCOTTZYME® HC is a versatile enzyme that can be used throughout the fermented beverage process where it can increase yield, reduce solids and improve filtration processes, depending on when it is used

Description

Please scroll down to view the available product sizes  

Increase yield, clarity, and filterability

SCOTTZYME® HC is a versatile enzyme that can be used throughout the fermented
beverage process where it can increase yield, reduce solids and improve filtration processes, depending on when it is used.
  • Extremely beneficial for hard-to-press or slimy grapes (such as Concord), pome fruit (apple or pear), and stone (pitted) fruits
  • HC is best used in conjunction with SCOTTZYME® PEC 5L
  • 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
  • Pectinase with cellulase activities 

Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Recommended Dosage—Bench trials recommended for wine 
  • Crushed Fruit 60–100 mL/ton
  • Juice 5.3–7.9 mL/hL (200–300 mL/1000 gal)
  • Wine 6.6–9.2 mL/hL (50–350 mL/1000 gal)
Usage: Dilute SCOTTZYME HC to approximately a 10% solution in cool water. Pour the solution over the
crushed fruit or add to juice or wine during a tank mixing.
Storage: Store at 4°C (39°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.

Downloads
SCOTTZYME HC - Allergen Statement
SCOTTZYME HC - Food Safety Statement
SCOTTZYME HC - Non-GMO Statement
SCOTTZYME HC - Safety Data Sheet
SCOTTZYME HC - Technical Data Sheet


SCOTTZYME® HC

Please scroll down to view the available product sizes  

Increase yield, clarity, and filterability

SCOTTZYME® HC is a versatile enzyme that can be used throughout the fermented
beverage process where it can increase yield, reduce solids and improve filtration processes, depending on when it is used.
  • Extremely beneficial for hard-to-press or slimy grapes (such as Concord), pome fruit (apple or pear), and stone (pitted) fruits
  • HC is best used in conjunction with SCOTTZYME® PEC 5L
  • 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
  • Pectinase with cellulase activities 

Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Recommended Dosage—Bench trials recommended for wine 
  • Crushed Fruit 60–100 mL/ton
  • Juice 5.3–7.9 mL/hL (200–300 mL/1000 gal)
  • Wine 6.6–9.2 mL/hL (50–350 mL/1000 gal)
Usage: Dilute SCOTTZYME HC to approximately a 10% solution in cool water. Pour the solution over the
crushed fruit or add to juice or wine during a tank mixing.
Storage: Store at 4°C (39°F) for 1–2 years. Keep tightly sealed and refrigerated once opened.

Downloads
SCOTTZYME HC - Allergen Statement
SCOTTZYME HC - Food Safety Statement
SCOTTZYME HC - Non-GMO Statement
SCOTTZYME HC - Safety Data Sheet
SCOTTZYME HC - Technical Data Sheet