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:Â 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)
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:Â 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)
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.