Cinn-Free 1 oz bottle. 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 precursers.
In addition to releasing desirable pectin trapped aromas, this product aids in pressability, yield, settling, clarification and filtration. It is recommended for aromatic varieties like Sauvignon Blanc, Viognier, Pinot Gris, Gewurztraminer, Riesling and Vignoles. It is also used in varieties like Chardonnay to bring out the full aromatic potential of the grape.
Usage is .5 to 1 ounce per 2000 lbs of crushed grapes. 1/4 teaspoon for 5 gallons. Best used before fermentation. Made in