SCOTT’TAN FT ROUGE BERRY™

Please scroll down to view the available product sizes Enhances red berry fruit, diminishes vegetative notes SCOTT'TAN FT ROUGE BERRY™ is beneficial for low aromatic and low color varietals to optimize flavor, aromas, and color stability. Enhances strawberry, cherry, and blueberry aromas Aromas are

Description

Please scroll down to view the available product sizes

Enhances red berry fruit, diminishes vegetative notes

SCOTT'TAN FT ROUGE BERRY™ is beneficial for low aromatic and low color varietals to optimize flavor, aromas, and color stability.
  • Enhances strawberry, cherry, and blueberry aromas
  • Aromas are greater when FT ROUGE BERRY is used during fermentation and in conjunction with a yeast strain with ß-glycosidase activity
  • Masks green/vegetative notes
  • Blend of condensed tannins from red berry plants
  • Can be used at any stage of production (up to 3 weeks prior to bottling)

Recommended Dosage: (bench trials recommended for wine)
  • Rosé Must: 20–150 ppm (2–15 g/hL) (0.17–1.2 lb/1000 gal)
  • Red Must and Wine: 50–200 ppm (5–20 g/hL) (0.42–1.7 lb/1000 gal)
Usage: Dissolve FT ROUGE BERRY in about 10 times its weight of warm water (35–40°C/95–104°F) then add it to the must/wine and mix well. If using during alcoholic fermentation add 24–48 hours after yeast inoculation. When used post-alcoholic fermentation add it to the wine and mix well. Final additions should be made at least 3 weeks prior to bottling.
Storage: Dated expiration. Unopened, store in a cool dry, ventilated area. Once opened, keep tightly sealed and dry.

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SCOTT’TAN FT ROUGE BERRY™

Please scroll down to view the available product sizes

Enhances red berry fruit, diminishes vegetative notes

SCOTT'TAN FT ROUGE BERRY™ is beneficial for low aromatic and low color varietals to optimize flavor, aromas, and color stability.
  • Enhances strawberry, cherry, and blueberry aromas
  • Aromas are greater when FT ROUGE BERRY is used during fermentation and in conjunction with a yeast strain with ß-glycosidase activity
  • Masks green/vegetative notes
  • Blend of condensed tannins from red berry plants
  • Can be used at any stage of production (up to 3 weeks prior to bottling)

Recommended Dosage: (bench trials recommended for wine)
  • Rosé Must: 20–150 ppm (2–15 g/hL) (0.17–1.2 lb/1000 gal)
  • Red Must and Wine: 50–200 ppm (5–20 g/hL) (0.42–1.7 lb/1000 gal)
Usage: Dissolve FT ROUGE BERRY in about 10 times its weight of warm water (35–40°C/95–104°F) then add it to the must/wine and mix well. If using during alcoholic fermentation add 24–48 hours after yeast inoculation. When used post-alcoholic fermentation add it to the wine and mix well. Final additions should be made at least 3 weeks prior to bottling.
Storage: Dated expiration. Unopened, store in a cool dry, ventilated area. Once opened, keep tightly sealed and dry.

Downloads