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NO[OX] (5 kg)

Item No. 16421
Price $280.5
Per Each
Excl. Tax
Available
Each

Description

NO[OX]

Chitosan-bentonite blend: Treats and prevents oxidative damage; non-animal alternative to casein

IOC NO[OX]â„¢ can be used to remove undesirable aromas and oxidized compounds.
  • Non-animal, non-allergenic specialized preparation of chitosan blended with bentonite
  • Can be used during juice settling to clean up mold-damaged or herbaceous fruit
  • Can be added during fermentation to remove herbaceous and bitter notes
  • When used post-fermentation it can remove oxidized characters including color, aromas, and flavors
  • Wines have a brighter color and increased aromatic freshness
  • Lees are compacted, and loss is minimized
  • Viable alternative to casein for juice and wine fining

Stage of Winemaking: Any stage
Contact Time:
Juice 16 hours minimum. Wine 1-2 weeks
Impact:
Treatment and prevention of oxidation, freshens aromas, reduces herbaceousness and bitterness
Frequently used in:
whites, rosés, fruit wines, cider
Recommended Dosage: Bench trials recommended for wine
  • Juice: 300–800 ppm (30–80 g/hL) (2.5–6.7 lb/1000 gal)
  • Wine:  200–600 ppm (20–60 g/hL) (1.7–5.0 lb/1000 gal)
Usage: Slowly add NO[OX] in 10 times its weight of clean, chlorine-free water, mixing constantly until suspension is homogeneous. There must be no lumps in the suspension. Depending on amount of NO[OX] to rehydrate this can take up toone hour. NO[OX] is insoluble, so it is essential that solution is mixed during addition. Rack once lees are well settled.
Storage: Dated expiration. Store away from light and in a dry, odor-free environment below 25°C (77°F). Once opened, use immediately.
Note: For this use, some of the materials in NO[OX] are listed by the TTB as acceptable in good commercial winemaking practices in 27 CFR 24.250. For more information, please visit TTB.gov.

NO[OX] (5 kg)

Item No. 16421
Price $280.5
Per Each
Excl. Tax
Available
Each

NO[OX]

Chitosan-bentonite blend: Treats and prevents oxidative damage; non-animal alternative to casein

IOC NO[OX]â„¢ can be used to remove undesirable aromas and oxidized compounds.
  • Non-animal, non-allergenic specialized preparation of chitosan blended with bentonite
  • Can be used during juice settling to clean up mold-damaged or herbaceous fruit
  • Can be added during fermentation to remove herbaceous and bitter notes
  • When used post-fermentation it can remove oxidized characters including color, aromas, and flavors
  • Wines have a brighter color and increased aromatic freshness
  • Lees are compacted, and loss is minimized
  • Viable alternative to casein for juice and wine fining

Stage of Winemaking: Any stage
Contact Time:
Juice 16 hours minimum. Wine 1-2 weeks
Impact:
Treatment and prevention of oxidation, freshens aromas, reduces herbaceousness and bitterness
Frequently used in:
whites, rosés, fruit wines, cider
Recommended Dosage: Bench trials recommended for wine
  • Juice: 300–800 ppm (30–80 g/hL) (2.5–6.7 lb/1000 gal)
  • Wine:  200–600 ppm (20–60 g/hL) (1.7–5.0 lb/1000 gal)
Usage: Slowly add NO[OX] in 10 times its weight of clean, chlorine-free water, mixing constantly until suspension is homogeneous. There must be no lumps in the suspension. Depending on amount of NO[OX] to rehydrate this can take up toone hour. NO[OX] is insoluble, so it is essential that solution is mixed during addition. Rack once lees are well settled.
Storage: Dated expiration. Store away from light and in a dry, odor-free environment below 25°C (77°F). Once opened, use immediately.
Note: For this use, some of the materials in NO[OX] are listed by the TTB as acceptable in good commercial winemaking practices in 27 CFR 24.250. For more information, please visit TTB.gov.