NO[OX] (5 kg)

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

Description

NO[OX]

Chitosan-bentonite blend to remove oxidized characters in juice and wine; non-animal alternative to casein

NO[OX] is a non-animal, non-allergenic, versatile fining agent that can be used to remove undesirable aromas and oxidized compounds.
  • 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
  • NO[OX] is an innovative and highly specialized chitosan-bentonite based fining agent
  • Contact Time: 16 hours minimum for juice, 1-2 weeks for wine
  • NO[OX] is an animal-free, non-allergenic alternative to casein

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) (1.67–5.0 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: Chitosan for the use of clarification is listed by the TTB in 27 CFR 24.250 but not on 27 CFR 24.246. 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 to remove oxidized characters in juice and wine; non-animal alternative to casein

NO[OX] is a non-animal, non-allergenic, versatile fining agent that can be used to remove undesirable aromas and oxidized compounds.
  • 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
  • NO[OX] is an innovative and highly specialized chitosan-bentonite based fining agent
  • Contact Time: 16 hours minimum for juice, 1-2 weeks for wine
  • NO[OX] is an animal-free, non-allergenic alternative to casein

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) (1.67–5.0 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: Chitosan for the use of clarification is listed by the TTB in 27 CFR 24.250 but not on 27 CFR 24.246. For more information, please visit TTB.gov.