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
• 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

Dosage
Juice(White/Rosé) 5–15 g/hL
Wine 5–30 g/hL
Fruit Wine, Cider, Mead 5–20 g/hL

Usage
Add SCOTT’TAN™ 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.

Storage
Dated expiration. Unopened, the shelf-life is 5 years at 18°C (65°F). Once opened, keep tightly sealed and dry.