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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.

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