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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
• Minimum Contact Time: 3 weeks

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Recommended Dosage:

• 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, 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.

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