Description
Scott'Tan Fermentation Tannin Rouge Berry
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 ß-glycosidase activity
- Masks green/vegetative notes
- Blend of condensed tannins from red berry plants
- Can be used at any stage of production (up to 3 weeks prior to bottling)
Recommended Dosage: (bench trials recommended for wine)
- Rosé Must: 20–150 ppm (2–15 g/hL) (0.17–1.2 lb/1000 gal)
- Red Must and Wine: 50–200 ppm (5–20 g/hL) (0.42–1.7 lb/1000 gal)
Usage: Dissolve 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.
Storage: Dated expiration. Unopened, store in a cool dry, ventilated area. Once opened, keep tightly sealed and dry.
Scott'Tan FT Rouge Berry is a proprietary blend of condensed tannins extracted from the wood of red berry fruit trees. Used during alcoholic fermentation in combination with certain yeast strains like Lalvin 71B-1122, FT Rouge Berry allows for the development of enhanced red berry characteristics. The resulting wine may have intense aromas of cherry, strawberry and blueberry which compliment other varietal aromas as well as those produced during fermentation. FT Rouge Berry can also promote the stabilization of color, enhance mouth feel and prevent oxidation of the primary aromas.
If used post fermentation, wait 3-6 weeks before racking, fining, filtering or bottling. Dissolve in 10 times its weight in water before adding directly on grapes at the crusher or to the must 24-48 hours after inoculation.