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Used in white must for release of varietal aromas
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 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 is also used in varieties like Chardonnay to bring out the full aromatic potential of the grape.
To Use: Dilute Scottzyme Cinn-Free to approximately a 10% solution in cool water. Sprinkle over the grapes as they head for the press or add to juice before the start of alcoholic fermentation. Best used before fermentation.
Storage: Store at 4°C (40°F) for 1-2 years. Keep tightly sealed and refrigerated once opened.
|1.3-1.6 mL/hL||50-60 mL/1000 gal|
|Best used before fermentation|