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.

• In vintages when grape tannin content is low, seeds are unripe, or in cases where over-ripe grapes were watered-back, UVA’TAN can compensate for tannin deficiency
• UVA’TAN assists with oak tannin integration when used during barrel aging
• It is high in polyphenols but low in astringency
• When used late in the winemaking process additions should be made at least six weeks before bottling. Additions closer to bottling can still be beneficial, but filtration throughput can be reduced
• Composed of grape seed and grape skin tannins 
• Minimum Contact Time: 6 weeks

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Recommended Dosage:

• 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) (0.42–1.6 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. Unopened, the shelf-life is 5 years at 18°C (65°F). Once opened, keep tightly
sealed and dry.