Grape seed and skin tannin for structure and color stability
Scott’Tan™ Uva’Tan is composed entirely of grape tannins (seeds and skins). It is high in polyphenols and low in astringency. Uva’Tan can be used both during fermentation and later during cellaring and finishing. For fermentation, Uva’Tan is particularly useful when natural grape tannin levels are deficient.
Post-fermentation it can be used to stabilize color, enhance structure and provide antioxidant protection. Used prior to barreling it can improve integration of tannins in wines.
It is recommended that Uva’Tan additions be made well in advance of bottling (six weeks at least) for better integration.
Additions closer to bottling will still have a beneficial effect but filtration throughput will likely be reduced.
Red Must: 5–40 g/hL
White Wine: 5–15 g/hL
Rosé Wine: 5–20 g/hL
Red Wine: 5–30 g/hL
Pour Uva'Tan evenly on the must/juice at the crusher or into wine during a transfer or racking. If further additions are required, two to three adds can be made after racking. Final additions can be made up to three weeks before bottling, though six weeks are recommended for a more complete polymerization, settling, and optimal filtration.
Dated expiration. Unopened, the shelf-life is 5 years at 18°C(65°F). Once opened, keep tightly sealed and dry.