Protection from oxidation
Scott’Tan™ FT Blanc tannin is a white gall nut tannin specifically formulated for use on grapes with mold or rot (e.g. Botrytis). It helps protect juice from browning by acting as an antioxidant and inhibiting laccase activity.
On sound grapes, FT Blanc is an effective antioxidant when used with SO2.
In protein-rich grape varieties such as Sauvignon blanc, FT Blanc can help remove proteins. In some wines it will also contribute notes of minerality.
White/Rosé Juice: 5–15 g/hL
Red Wine: 5–30 g/hL
Fruit, Cider, Mead: 5–20 g/hL
White/Rosé Wine*: 5–30 g/hL
*A small addition of 2.5–5.0 g/hL may help mask the perception of bitterness in a finished wine.
Add FT Blanc 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.
Dated expiration. Unopened, the shelf-life is 5 years at 18°C(65°F). Once opened, keep tightly sealed and dry.