Scottzyme® KS is a blend of enzymes designed to create a special formulation for difficult to settle or hard-to-filter juices or wines. Scottzyme KS is most effective when used early in processing. It should not, however, be used before pressing of either red or white grapes. It is never too late to use Scottzyme KS. Customers have reported very favorable results when used to solve “nightmare” filtrations before bottling.
Dilute Scottzyme KS to approximately a 10% solution in cool water. Add to the wine after pressing during a pump-over or tank mixing. Do not use prior to pressing.
Dilute Scottzyme KS to approximately a 10% solution in cool water. Add to the juice after pressing or to the wine after alcoholic fermentation during a tank mixing. Do not use prior to pressing.
Store at 4°C(40°F) for 1-2 years. Keep tightly sealed and refrigerated once opened.
Never use Scottzyme KS before pressing (e.g. at the crusher for whites, or before or during red fermentation). Scottzyme KS has very aggressive enzymatic activities that will break down skins and create too many fine solids. After pressing, these activities will help with settling and the breakdown of sticky solids (even Botrytis). The goal is to make the juice or wine more manageable.