FT Blanc™ Tannin 5 kg

Item No.15969
Price $259.4
Per Each
Excl. Tax
Available
Each

Description

Protection from oxidation and early protein removal

SCOTT’TAN FT BLANC™ can be used to increase the tannin content of grapes and juice while protecting color and aromas from oxidative browning.

  • Can contribute notes of minerality

  • Can increase tannin levels in low tannin juice and wine

  • Can inhibit laccase damage due to its antioxidant properties but for maximum antioxidant protection in the case of mold damage and high laccase potential, ESSENTIAL ANTIOXIDANT is the preferred tannin

  • Can help remove some heat unstable proteins, especially in protein-rich grape varieties such as Sauvignon blanc and Gewürztraminer

  • Can minimize the impact of hydrogen sulfide

  • Gallnut tannin derived from Tara 

  • Can be used at any stage of production (up to 3 weeks prior to bottling)


Recommended Dosage: (bench trials recommended for wine)

  • Juice(White/Rosé) 50–150 ppm (5–15 g/hL) (0.42–1.2 lb/1000 gal)  

  • Wine 50–300 ppm (5–30 g/hL) (0.42–2.5 lb/1000 gal)

  • Fruit Wine, Cider, Mead 50–200 ppm (5–20 g/hL) (0.42–1.6 lb/1000 gal)

Usage: Add FT BLANC by sprinkling directly on grapes at the crusher. If adding to juice or wine, dissolve in about ten times its weight of water 35–40°C (95–104°F) and add ensuring good homogenization. If an addition is made post-fermentation, we recommend waiting 3–6 weeks after the tannin addition before racking, fining, filtering or bottling.  
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Reseal opened packaging immediately.


Downloads

Specifications

Brand
IOC
Product Format
Powder
Tannin Source
Oak Gall Nut

FT Blanc™ Tannin 5 kg

Item No.15969
Price $259.4
Per Each
Excl. Tax
Available
Each

Protection from oxidation and early protein removal

SCOTT’TAN FT BLANC™ can be used to increase the tannin content of grapes and juice while protecting color and aromas from oxidative browning.

  • Can contribute notes of minerality

  • Can increase tannin levels in low tannin juice and wine

  • Can inhibit laccase damage due to its antioxidant properties but for maximum antioxidant protection in the case of mold damage and high laccase potential, ESSENTIAL ANTIOXIDANT is the preferred tannin

  • Can help remove some heat unstable proteins, especially in protein-rich grape varieties such as Sauvignon blanc and Gewürztraminer

  • Can minimize the impact of hydrogen sulfide

  • Gallnut tannin derived from Tara 

  • Can be used at any stage of production (up to 3 weeks prior to bottling)


Recommended Dosage: (bench trials recommended for wine)

  • Juice(White/Rosé) 50–150 ppm (5–15 g/hL) (0.42–1.2 lb/1000 gal)  

  • Wine 50–300 ppm (5–30 g/hL) (0.42–2.5 lb/1000 gal)

  • Fruit Wine, Cider, Mead 50–200 ppm (5–20 g/hL) (0.42–1.6 lb/1000 gal)

Usage: Add FT BLANC by sprinkling directly on grapes at the crusher. If adding to juice or wine, dissolve in about ten times its weight of water 35–40°C (95–104°F) and add ensuring good homogenization. If an addition is made post-fermentation, we recommend waiting 3–6 weeks after the tannin addition before racking, fining, filtering or bottling.  
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Reseal opened packaging immediately.


Downloads

Specifications

Brand
IOC
Product Format
Powder
Tannin Source
Oak Gall Nut