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.
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
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
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)
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.
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
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
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)
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