SCOTT’TAN UVA’TAN™

Grape seed and skin tannin to compensate for tannin deficiencies and add structure

SCOTT’TAN UVA’TAN™ can be used during all stages of winemaking and can
increase the tannin content of wines, stabilize color, enhance structure, and protect
against oxidation. 

• UVA’TAN can compensate for tannin deficiency in vintages when grape tannin content is low, seeds are unripe, or in cases where overripe grapes were watered-back
• UVA’TAN assists with oak tannin integration when used during barrel aging
• It is high in polyphenols but low in astringency
• Additions should be made at least six weeks before bottling, though smaller additions closer to bottling can still be beneficial. Conduct filterability trials to avoid filtration challenges
• Composed of grape seed and grape skin tannins
• Can be used at any stage of production (up to 6 weeks prior to bottling)

---

Recommended Dosage: (bench trials recommended for wine)

• Red Must: 50–400 ppm (5–40 g/hL) (0.42–3.3 lb/1000 gal)
• White Wine: 50–150 ppm (5–15 g/hL) (0.42–1.2 lb/1000 gal)
• Rosé Wine: 50–200 ppm (5–20 g/hL) (0.42–1.7 lb/1000 gal)
• Red Wine: 50–300 ppm (5–30 g/hL) (0.42–2.5 lb/1000 gal)

Usage: Pour UVA’TAN evenly on the must/juice at the crusher or into wine during a transfer or racking. If further additions are required, two to three adds can be made after racking. Final additions can be made up to three weeks before bottling, though six weeks are recommended for more complete polymerization, settling, and optimal filtration.
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Reseal opened packaging immediately.