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Grape seed and skin tannin for fermentation and cellaring
Red Must, White, Rosé, Red
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 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.