Scott'Tan FT Blanc™ Tannin 1 kg
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.
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Can contribute notes of minerality
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Can increase tannin levels in low tannin juice and wine
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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
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Can help remove some heat unstable proteins, especially in protein-rich grape varieties such as Sauvignon blanc and Gewürztraminer
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Can minimize the impact of hydrogen sulfide
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Gallnut tannin derived from Tara
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Can be used at any stage of production (up to 3 weeks prior to bottling)
Recommended Dosage: (bench trials recommended for wine)
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Juice(White/Rosé) 50–150 ppm (5–15 g/hL) (0.42–1.2 lb/1000 gal)
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Wine 50–300 ppm (5–30 g/hL) (0.42–2.5 lb/1000 gal)
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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.
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Specifications
- Brand
- IOC
Scott'Tan FT Blanc™ Tannin 1 kg
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