Grape seed and skin tannin for fermentation and cellaring
Scott’TanTM 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 fermentations, 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 anti-oxidant 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) to assure complete polymerization. Additions closer to bottling will still have a beneficial effect but filtration throughput will likely be reduced.
To Use: Sprinkle Uva'Tan evenly on the must at the crusher or into the wine during a transfer or racking. Further additions can be made during the next 2-3 rackings followed by organoleptic evaluation. Final additions can be made up to 3 weeks before bottling though 6 weeks are recommended to ensure complete polymerization, settling and optimal filtration.
Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC(65ºF). Once opened keep tightly sealed and dry.
Recommended for use with: Red Must, White, Rosé, Red
|RED MUST||50-400 ppm||5-40 g/hL||0.42-3.3 lb/1000 gal|
|WHITE WINE||50-150 ppm||5-15 g/hL||0.42-1.2 lb/1000 gal|
|ROSÉ WINE||50-200 ppm||5-20 g/hL||0.42-1.6 lb/1000 gal|
|RED WINE||50-300 ppm||5-30 g/hL||0.42-2.5 lb/1000 gal|