FT Rouge Berry

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Enhances red berry fruit, diminishes vegetative notes

SCOTT’TAN™ FT ROUGE BERRY is beneficial for low aromatic and low color varietals to optimize flavor, aromas, and color stability.

• Enhances strawberry, cherry, and blueberry aromas
• Aromas are greater when FT ROUGE BERRY is used during fermentation and in conjunction with a yeast strain with β-glycosidase activity
• Masks green/vegetative notes
• Blend of condensed tannins from red berry plants

Rosé Must: 2–15 g/hL 
Red Must: 5–20 g/hL 

Dissolve SCOTT’TAN™ FT ROUGE BERRY in about 10 times its weight of warm water (35–40°C/95–104°F) then add it to the must/wine and mix well. If using during alcoholic fermentation add 24–48 hours after yeast inoculation. When used post-alcoholic fermentation add it to the wine and mix well. Final additions should be made at least 3 weeks prior to bottling

Dated expiration. Unopened, store in a cool dry, ventilated area. Once opened, carefully reseal and use within the same harvest.

FT Rouge Berry - Allergen Statement
FT Rouge Berry - Food Safety Statement
FT Rouge Berry - Non-GMO Statement
FT Rouge Berry - Safety Data Sheet
FT Rouge Berry - Specification Sheet
FT Rouge Berry - Technical Data Sheet