Macerating enzyme for increasing tannin profile, color stability, and reducing “veggie” character

SCOTTZYME COLOR PRO™ is a gentle macerating enzyme that increases yield and extraction of color and structure compounds.

• Wines made using COLOR PRO appear to have deeper, darker, and more intense color
• Gentle extraction of tannins positively impacts wine structure
• Herbaceous and veggie characters are minimized 
• Improved clarity, yield, and filterability
• Add early on to crushed grapes or to must during a pumpover
• Pectinase with protease side activities

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Add to: Grapes, red must
Impact: Increases yield, releases color molecules, masks greeness
Format: Liquid- 1 kg (890mL) 25 kg (22.25 L)
Frequently used in: Reds  

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Recommended Dosage:

• Crushed Grapes 60–100 mL/ton

Usage: Dilute SCOTTZYME COLOR PRO to approximately a 10% solution in cool water. Pour the solution over the crushed grapes or add directly to must and mix thoroughly.
Storage: Dated expiration. Store at 4°C (39°F). Keep tightly sealed and refrigerated once opened.