1 kg (890 mL)
25 kg (22.24 L)

Scottzyme® Cinn-Free is a purified pectinase with very low cinnamyl esterase activity which helps reduce the formation of vinyl phenols. It is used in white must for the release of varietal aromas and aromatic precursors. In addition to releasing desirable pectin-trapped aromas, Scottzyme Cinn-Free aids in pressability, yield, settling, clarification and filtration. It is recommended for aromatic varieties like Sauvignon Blanc, Viognier, Pinot Gris, Gewürztraminer, Riesling and Vignoles. It can also be used in varieties like Chardonnay to bring out the full aromatic potential of the grape.

Recommended Dosage

Crushed Grapes
15-30 mL/ton
1.3-1.6 mL/hL
50-60 ml/1000 gal
Best used before fermentation


Dilute Scottzyme Cinn-Free to approximately a 10% solution in cool water. Sprinkle over the grapes before pressing or add to juice before the start of alcoholic fermentation. Best used before fermentation.


Store at 4°C(40°F) for 1-2 years. Keep tightly sealed and refrigerated once opened.

Technical Documents

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