Enhances red berry fruit, diminishes vegetative
notes

SCOTT’TAN™ FT ROUGE BERRY is beneficial for low aromatic and low color varietals to optimize flavor, aromas, and color stability.

• Enhances strawberry, cherry, and blueberry aromas
• Aromas are greater when FT ROUGE BERRY 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)
• Masks green/vegetative notes
• Blend of condensed tannins from red berry plants 
• Minimum Contact Time: 3 weeks

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Recommended Dosage:

• Rosé Must: 20–150 ppm (2–15 g/hL) (0.17–1.2 lb/1000 gal)
• Red Must and Wine: 50–200 ppm (5–20 g/hL) (0.42–1.6 lb/1000 gal)

Usage: Dissolve FT ROUGE BERRY in about 10 times its weight of warm water (35–40°C/95–104°F) then add it to the must/wine and mix well. If using during alcoholic fermentation add 24–48 hours after yeast inoculation. When used post-alcoholicfermentation add it to the wine and mix well. Final additions should be made at least 3 weeks prior to bottling.
Storage: Dated expiration. Unopened, store in a cool dry, ventilated area. Once opened, keep tightly sealed and dry.

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