Tannin FT Rouge

Tannin FT Rouge

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This product replaces our TAN120 - Tannin VR Supra

Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase.

How Fermentation Tannins Work Designed specifically for North American red wine fermentations, Scott'Tan FT Rouge is composed of exotic wood and chestnut tannins. These highly reactive tannins bind with anthocyanins (color compounds) in the first 3-4 days of fermentation. If sufficient natural tannins are not present in must, anthocyanins may precipitate, resulting in a loss of color. Using an enzyme like Lallzyme EX in conjunction with FT Rouge can enhance this binding of color. The continual bonding going on throughout the ferment will also improve the mid palate structure and help either significantly reduce or eliminate vegetal/herbaceous characters. Tannin additions at this early stage prove to be most efficient and are better integrated into the wine.

Important!: If being used in conjunction with one another, tannins should be added 6-8 hours after the addition of the enzymes or you run the risk of having the tannins reacting with and removing the enzymes before they have had a chance to do their job!.

To Use
Sprinkle directly onto must and either mix well with your punch down tool or pump over to ensure thorough mixing. If adding to the wine post-fermentation we recommend allowing 3-6 weeks for full integration before racking, fining, filtering or bottling.

Recommended dosage rate: 0.8-1.9 g/gal. Use at an initial rate of 1.3 gram per gallon during punch down/pump over. If you want additional tannin add at a rate of .25 g/gal.

A rough approximate of weight is 1 tsp = 2.4 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Unopened the shelf life is 5 years at 18ºC(65ºF).

Community Q&A

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Browse 3 questions Browse 3 questions and 44 answers
Why did you choose this?
MoreFlavor Store
because i need it... strangely i still won't get it for two weeks...
Kreg L. K on Sep 12, 2020
Pleased with red wine results
Neil Jaquet on Aug 27, 2020
because i need it... strangely i still won't get it for two weeks...
Kreg L. K on Sep 12, 2020
I use this product to bind up color in my wine
FERNANDO A on Sep 3, 2020
Pleased with red wine results
Neil Jaquet on Aug 27, 2020
Recommended by your Guide to Red Wine Making
Bruce S on Aug 24, 2020
Like to use this at start of fermentation
Thomas H on Jul 22, 2020
Use sparingly for most reds during fermentation
Mark S on Jul 14, 2020
Making big Italian Red Wine with Chilean Juice
craig M on May 23, 2020
Increase Tannin
Sharon T on May 4, 2020
Use this for several years
Ernest S on Mar 28, 2020
Recommend by the home winemaking channel in youtube
John R on Feb 12, 2020
Brian P on Nov 6, 2019
Add a change to my wine making
Richard F on Oct 25, 2019
Using it for red wines
Valued C on Oct 19, 2019
Great for cold hardy red varieties
Gunnar B on Oct 17, 2019
Recommeded by Home winemaking Channel
James P on Sep 9, 2019
Looking to increase wine mouth feel
Mike Sullivan on May 13, 2019
recommendation from people @ winemaking talk.com
william h on Apr 20, 2019
Same as for yeast
Jim S on Apr 15, 2019
It matches my drapes
Chris Chambless on Feb 15, 2019
I add this to my Reds
Curtis W on Dec 1, 2018
Used before successfully
Valued C on Oct 30, 2018
I have used it in the past with good results.
Roberta B on Oct 12, 2018
Need to improve homemade wine quality
Joe S on Oct 2, 2018
As a sacrificial tannin for better color retention during cold maceration.
William F on Sep 29, 2018
Looking for better structure and color.
Andrew Pollock on Sep 25, 2018
More structure
isa à on Sep 10, 2018
Add structure
Hajrush H L on Aug 24, 2018
give it a try
Greg B on Aug 20, 2018
Try something new
Sonja G on Aug 16, 2018
i have some thin reds that will benefit pre fermentaion
Donelson L on Aug 14, 2018
red punch
Jason W on Aug 10, 2018
blueberry wine
John O on Jul 31, 2018
trying this
Jim S on Jul 31, 2018
Great add in ferment for hybrid reds
Mark T on Jul 25, 2018
I'd like a bit of tannin mouthfeel in my mead.
Martin T on Jul 25, 2018
Enhance big red kits
Timothy J G on Jul 21, 2018
making a cider
James K on Apr 17, 2018
Want balance my mead during fermentation and not post using Tartaric & Citric Acids
Valued C on Feb 9, 2018
I use this product to bind up color in my wine
FERNANDO A on Sep 3, 2020
Recommended by your Guide to Red Wine Making
Bruce S on Aug 24, 2020
I put Lallzyme at the same time than the yeast for the alcoholic fermentation. Can I put the tannin FT Rouge 6-8 hours after that with the fermentation already started?
Valentin on Sep 29, 2019
BEST ANSWER: yes, you are correct
0.8-1.9 g/gal recommended dosage - should this be added based on the gallons of must, or the estimated gallons of finished wine?
Ralph W. Benitez on Aug 6, 2020
BEST ANSWER: Ive added it according to the total must volume. Take a look at the more wines guides- they say add enzymes, tannin etc to the total volume. However, something like sugar should be added to the amount of finished wine

5.0 / 5.0
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Good for color stabilization
I use this as sacrificial tannin when fermenting big reds. Highly recommended, especially if used in conjunction with Lallzyme EX/Opti-Red.
September 30, 2019
1 year ago