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 β-glycosidase activity (see handbook and look for yeast identified as enhancing varietal characteristics)
• 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
• Protects juice and wine from oxidation
• Blend of tannins from citrus wood and gallnuts
• Minimum Contact Time: 3 weeks

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 Recommended Dosage:

• Juice, Cider: 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 additionsshould be made at least 3 weeks prior to bottling.
Storage: Dated expiration. Unopened, the shelf-life is 5 years at 18°C (65°F). Once opened, keep tightly sealed and dry.

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