Tannin - Uva'tan, 50g to 500g

Uva'tan

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 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. 

Dosage: Red Wine (5-30 g/hl), White Wine (5-15 g/hl), Rosé (5-20 g/hl), Red Must (5-40 g/hl)