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Scottzyme PEC5L™ Enzyme 25 kg

Item No. 16160
Pressing enzyme for improved pressing, clarification, and settling SCOTTZYME PEC 5L™ is a versatile enzyme that can be used at many winemaking stages. When added to juice it decreases turbidity and improves settling. Use on crushed grapes for enhanced pressing and increased yields When added to juic
Price $1086.4
Per Each
Excl. Tax
Each

Description

Pressing enzyme for improved pressing, clarification, and settling
SCOTTZYME PEC 5L™ is a versatile enzyme that can be used at many winemaking stages.
When added to juice it decreases turbidity and improves settling.
  • Use on crushed grapes for enhanced pressing and increased yields
  • When added to juice improves settling and clarification
  • When added post-fermentation improves processing including filtration
  • Also useful for berries, pome, and stone fruits and should be used in conjunction with SCOTTZYME HC™
  • In juice, use during settling until desired level of clarity is achieved. In wine, optimal contact time is 3 days at 15°C (60°F) and 4-7 days (with stirring) at -1-15°C (30-60°F).
  • Highly concentrated pectinase

Add to: Grapes (white or rosé), juice (white or rosé), or wine (all wines)
Impact: Clarification
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: whites, rosés, fruit wines, hybrids, cider

Recommended Dosage—Bench trials recommended for wine
  • Crushed Grapes 10–20 mL/ton
  • Juice 1.0–1.3 mL/hL (40–50 mL/1000 gal)
  • Wine 1.3–1.6 mL/hL (50–60 mL/1000 gal)
Usage: Dilute SCOTTZYME PEC 5L to approximately a 10% solution in cool water. Pour over the grapes or fruit before pressing or add to juice or wine during a tank mixing.
Storage: Dated expiration. Store at 4°C (39°F). Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME PEC5L - Allergen Statement
SCOTTZYME PEC5L - Food Safety Statement
SCOTTZYME PEC5L - Non-GMO Statement
SCOTTZYME PEC5L - Safety Data Sheet
SCOTTZYME PEC5L - Technical Data Sheet 

Specifications

Brand
ScottZYME

Scottzyme PEC5L™ Enzyme 25 kg

Item No. 16160
Pressing enzyme for improved pressing, clarification, and settling SCOTTZYME PEC 5L™ is a versatile enzyme that can be used at many winemaking stages. When added to juice it decreases turbidity and improves settling. Use on crushed grapes for enhanced pressing and increased yields When added to juic
Price $1086.4
Per Each
Excl. Tax
Each

Description

Pressing enzyme for improved pressing, clarification, and settling
SCOTTZYME PEC 5L™ is a versatile enzyme that can be used at many winemaking stages.
When added to juice it decreases turbidity and improves settling.
  • Use on crushed grapes for enhanced pressing and increased yields
  • When added to juice improves settling and clarification
  • When added post-fermentation improves processing including filtration
  • Also useful for berries, pome, and stone fruits and should be used in conjunction with SCOTTZYME HC™
  • In juice, use during settling until desired level of clarity is achieved. In wine, optimal contact time is 3 days at 15°C (60°F) and 4-7 days (with stirring) at -1-15°C (30-60°F).
  • Highly concentrated pectinase

Add to: Grapes (white or rosé), juice (white or rosé), or wine (all wines)
Impact: Clarification
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: whites, rosés, fruit wines, hybrids, cider

Recommended Dosage—Bench trials recommended for wine
  • Crushed Grapes 10–20 mL/ton
  • Juice 1.0–1.3 mL/hL (40–50 mL/1000 gal)
  • Wine 1.3–1.6 mL/hL (50–60 mL/1000 gal)
Usage: Dilute SCOTTZYME PEC 5L to approximately a 10% solution in cool water. Pour over the grapes or fruit before pressing or add to juice or wine during a tank mixing.
Storage: Dated expiration. Store at 4°C (39°F). Keep tightly sealed and refrigerated once opened.
Downloads
SCOTTZYME PEC5L - Allergen Statement
SCOTTZYME PEC5L - Food Safety Statement
SCOTTZYME PEC5L - Non-GMO Statement
SCOTTZYME PEC5L - Safety Data Sheet
SCOTTZYME PEC5L - Technical Data Sheet 

Specifications

Brand
ScottZYME