Scott'Tan FT Blanc Citrus™ Tannin

Please scroll down to view the available product sizes   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

Description

Please scroll down to view the available product sizes 

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)

 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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Scott'Tan FT Blanc Citrus™ Tannin

Please scroll down to view the available product sizes 

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)

 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.
Downloads