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Scott'Tan FT Blanc™ Tannin 1 kg

Item No. 15954
Protection from oxidation and early protein removal 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 lac
Price $58.9
Per Each
Excl. Tax
Each

Description

Protection from oxidation and early protein removal

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 

  • Can be used at any stage of production (up to 3 weeks prior to bottling)


Recommended Dosage: (bench trials recommended for wine)

  • 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. If adding to juice or wine, dissolve in about ten times its weight of water 35–40°C (95–104°F) and add ensuring good homogenization. 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. Store in a cool, dry, odor-free environment. Reseal opened packaging immediately.


Downloads

Specifications

Brand
IOC

Scott'Tan FT Blanc™ Tannin 1 kg

Item No. 15954
Protection from oxidation and early protein removal 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 lac
Price $58.9
Per Each
Excl. Tax
Each

Description

Protection from oxidation and early protein removal

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 

  • Can be used at any stage of production (up to 3 weeks prior to bottling)


Recommended Dosage: (bench trials recommended for wine)

  • 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. If adding to juice or wine, dissolve in about ten times its weight of water 35–40°C (95–104°F) and add ensuring good homogenization. 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. Store in a cool, dry, odor-free environment. Reseal opened packaging immediately.


Downloads

Specifications

Brand
IOC