Oxidation protection and mouthfeel enhancement

SCOTT’TAN FT BLANC SOFT™ can be used to protect color and aromas from oxidative browning while improving mouthfeel and balance.

• Provides some antioxidative protection (for maximum antioxidant protection in
  the case of mold damage and high laccase potential, ESSENTIAL ANTIOXIDANT is the preferred tannin)
• Wines have enhanced texture, fuller mid-palate, and a perception of sweetness
• Relatively small dosages can contribute to freshness
• Similar improvements can be seen in fruit wines and mead
• Can be used at any time during the winemaking process
• Blend of gallic tannins derived from gallnuts and Tara
• 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 (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: 20–200 ppm (2–20 g/hL) (0.17–1.7 lb/1000 gal)

Usage: Add FT BLANC SOFT 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.

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