Scottzyme KS

cottzyme KS – High-Power Enzyme for Complex Pectin Breakdown in Red, White, and Problem Wines

• Breaks down complex, highly esterified pectins that standard pectinases cannot

• Enhances clarification, settling, and filterability in challenging juices and wines

• Boosts juice and wine yield by improving extraction from thick-skinned or high-pectin fruit

• Ideal for problem fermentations or hazy wines that resist fining and filtration

• Performs well at low temperatures and in a broad pH range

Scottzyme KS is a specialized pectolytic enzyme designed to break down complex pectin structures found in high-pectin varietals and difficult ferments. While standard enzymes like PEC5L target simple soluble pectins, KS is formulated with enhanced side-chain cleaving activity that attacks esterified pectins and heavily branched structures. This makes it particularly effective on cultivars like Pinot Gris, Riesling, Gewürztraminer, Muscat, and in juice or wine where haze persists despite prior enzymatic treatment. KS improves clarification, tightens lees, increases press and wine yields, and boosts filtration efficiency—especially in wines that defy typical settling protocols.

Comparison to Scottzyme PEC5L:
Scottzyme PEC5L is a fast-acting general-purpose pectinase for typical clarification tasks, such as settling and flotation of white and rosé juices. It’s ideal for clean juice production from standard grapes and most fruit wines. In contrast, KS is the go-to choice when PEC5L isn’t enough—it’s stronger on stubborn, esterified pectins and delivers better results with problematic varieties or ferments that remain hazy even after PEC5L. While PEC5L is excellent for fast juice prep, KS excels in the most difficult cases, including post-fermentation haze and challenging press fractions.

Protocol
Dilute Scottzyme KS in 10 times its volume of chlorine-free water or juice. Add to must, juice, or wine and mix well. Suitable for use before or after fermentation. Do not add simultaneously with bentonite or high SO₂. Works effectively at 10–20°C.

Usage Rates
Recommended dosage: 1.5–4.0 mL per 1000 lb of fruit or 0.075–0.2 mL per gallon
= approximately 0.02–0.05 mL per liter

Use lower rates for moderate haze and extended contact time. Use higher rates in cold settling, high-pectin juices, or persistent post-fermentation hazes. Allow 4–24 hours of contact time depending on application.