Scott'Tan FT Blanc™ Soft Tannin

Please scroll down to view the available product sizes 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 protec

Description

Please scroll down to view the available product sizes

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)

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 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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Scott'Tan FT Blanc™ Soft Tannin

Please scroll down to view the available product sizes

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)

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 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.

Downloads