Even distribution is important. First calculate the dosage then dilute Scottzymes to approximately a 10% solution (v/v) in cool water. Sprinkle the solution over the crushed grapes/fruit or during a pump-over before fermentation. If adding to juice or wine, gently mix a 10% solution into the tank for even dispersion.
Granular enzymes need to be dissolved in 10 times their weight in water, gently stirred and allowed to sit for a few minutes. They are then ready to be added to juice or wine. Powdered enzymes tend to scatter across water or wine. It is best to add just enough cool 21-25°C(70-77°F) water to the enzyme to create a paste. Then add more cool water to dissolve the enzyme completely. It is now ready to be added to the tank. Make sure you have gentle motion in the tank to disperse the enzyme or use a dosing pump.
Rehydrated powdered/granular enzymes should not be kept in liquid form for more than a few hours at room temperature. The liquid solution of these enzymes may be kept a few days at 4°C(39°F) in water acidified with tartaric acid to pH 3.5 with 50 mg/L of SO2.
Yes, enzymes are inhibited by SO2. Deactivation occurs around 200 ppm. Do not add SO2 and enzymes together. It is okay to add enzymes after the SO2 is adequately dispersed or to add the SO2 after the enzymes are adequately dispersed.
You may still use enzymes but not until the wine has been racked off the bentonite. Bentonite inactivates enzymes. It is best to use bentonite after the enzyme treatment is complete.
Add at the crusher or the fermenter as soon as possible. Anthocyanins are water-soluble and are released as the grapes are crushed. Most of a red wine’s color potential is achieved very early.
Scottzyme Color Pro improves settling, fining and filterability of white wines.
Lallzyme EX is recommended for fruit forward red or rosé wines. Lallzyme EX-V is formulated for premium, aged reds.
Low temperatures, alcohol and SO2 all inhibit enzyme activity, but the enzymes will still work. This is why recommended enzyme dosage levels for wine are higher than for juice. Reaction time will also increase when conditions are not optimal.
It is best to add Scottzyme KS after pressing and before fermentation. If added later, you will need a higher dose and a longer reaction time in the wine. If you know you have problems with a specific white wine, add Scottzyme KS to the juice tank. Preventative use is more effective and quicker.
Warning: Do not use Scottzyme KS before pressing. Never use Scottzyme KS on red grapes or must.
Leftover liquid Scottzymes should be tightly sealed and stored in a refrigerated environment. Granular enzymes should be kept in a dry, cool environment. If the dry enzymes get moisture in them, they should be thrown out. If kept properly, liquid enzymes should be good for at least one year with only a small activity loss. Granular enzymes will be good for several years.
Yes, Lallzyme MMX is a blend of betaglucanase and pectinase. It is currently listed in CFR 24.250.
In general, waiting 2-12 hours before pressing should be enough time for the enzyme to work.