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) (0.42–1.7 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.

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