Rapidly breaks down soluble pectins for faster settling and improved clarity
Increases free-run and press yield by reducing viscosity and cell wall resistance
Improves flotation efficiency and tightens lees compaction
Effective across a wide pH range and performs well at low temperatures
Ideal for white, rosé, and fruit wines requiring fast clarification and clean separation

Scottzyme PEC5L is a highly active liquid pectinase enzyme formulated to reduce pectin-related haze and increase processing efficiency in juice production. By breaking down soluble pectins, PEC5L dramatically improves juice release during pressing, reduces must viscosity, and accelerates settling or flotation. The result is clearer juice, more compact lees, and higher overall yield. Its formulation is optimized for cool-temperature performance and a broad pH range, making it a versatile tool in grape and non-grape juice clarification. Unlike general pectinases, PEC5L is designed to act quickly and cleanly, without over-extraction of phenolics or bitterness.

Protocol
Dilute Scottzyme PEC5L in 10 times its volume of chlorine-free water or juice. Add to must or juice immediately after crushing or during transfer to settling tank. Mix well to ensure even distribution. For flotation, add just before or during the flotation process. Avoid adding at the same time as SO₂ or bentonite.

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

Use lower rates for clean, low-pectin fruit or warmer temperatures. Use higher rates for pectin-rich grapes, low temperatures, or difficult-to-settle musts. Allow contact time of 2 to 12 hours depending on conditions and desired level of clarification.

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