Enzyme FAQs

What is the best way to add liquid enzymes?

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.

How do I add powdered or granular enzymes?

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.

How long will powdered/granular enzymes remain active after rehydration?

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.

Are enzymes deactivated by 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.

I have already added bentonite. Can I still use enzymes?

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.

When should I add Scottzyme Color Pro, Scottzyme Color X, Lallzyme EX or Lallzyme EX-V?

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.

Why should I use Scottzyme Color Pro on whites?

Scottzyme Color Pro improves settling, fining and filterability of  white wines.

When should I choose Lallzyme EX or Lallzyme EX-V?

Lallzyme EX is recommended for fruit forward red or rosé wines.  Lallzyme EX-V is formulated for premium, aged reds.

What should I do if the optimal time to add enzymes has passed?

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.

I have problems settling and clarifying my late harvest white wines. When should I treat with Scottzyme KS?

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.

I have enzymes left from last year. Are they still OK to use?

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.

I had Botrytis on my grapes this harvest and I want to use a betaglucanase enzyme. Do you carry a betaglucanase enzyme?

Yes, Lallzyme MMX is a blend of betaglucanase and pectinase. It is currently listed in CFR 24.250.

How long should I leave the enzyme on white grapes before pressing?

In general, waiting 2-12 hours before pressing should be enough time for the enzyme to work.

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