Enhances fruity and floral aromas

SCOTT'TAN FT BLANC CITRUS™ increases aromatic complexity, enhances freshness, and can impact volume and roundness.

• Aromas are greater when FT BLANC CITRUS is used during fermentation and in conjunction with a yeast strain with ß-glycosidase activity
• Wines show more intense aromas of lemon, grapefruit, apple, and white flowers
• Small doses can be added to finished wines to enhance freshness and aroma complexity
• Provides some antioxidative protection (for maximum antioxidant protection ESSENTIAL ANTIOXIDANT is the preferred tannin)
• Blend of tannins from citrus wood and gallnuts
• Can be used at any stage of production (up to 3 weeks prior to bottling)

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 Recommended Dosage: (bench trials recommended for wine)

• Juice, Cider, Mead: 20–150 ppm (2–15 g/hL) (0.17–1.2 lb/1000 gal)
• Wine: 50-100 ppm (5-10 g/hL) (0.42-0.83 lb/1000 gal) 

Usage: Dissolve FT BLANC CITRUS in about 10 times its weight of warm water (35–40°C/95–104°F) then add it to the juice/wine and mix well. If using during alcoholic fermentation add 24–48 hours after yeast inoculation. Final additions should be made at least 3 weeks prior to bottling.
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Reseal opened packaging immediately.

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