SCOTT’TAN™ FT BLANC
Protection from oxidation and early protein
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 Minimum
Contact Time: 3 weeks
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 by sprinkling directly on grapes at the crusher, adding to juice, or adding to wine during a tank mixing. Good homogenization is important. 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. Unopened, the shelf-life is 5 years at 18°C (65°F). Once opened, keep tightly sealed and dry.