I recently came across a reference to Scottzyme Cinn-Free (newsgroup archives) and after reading about it a little bit decided I wanted to try it, but I was disappointed to find that it was readily available only in large quantities making it impractical for my 1 gallon batches. However, I am now happy to report that after a few e-mails with the folks at the Grape & Granary, they have purchased some Cinn-Free (and Color-X, I believe) and are repackaging into small quantities for resale. They said they will have it available mid-month.
The Grape & Granary's responsiveness to such a small customer such as myself is indicative of the high level service I have received there for the last several years. For those of you who do not have a consistent source of equipment etc, it's worth paying them a visit. And, for the record, I have no affiliation with them, just want to pass along my positive experiences..
Here's the blurb on Cinn-Free from Scottlabs' website:
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. Scottzyme Cinn-Free 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.