NO[OX]

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

IOC NO[OX]™ 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

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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

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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 toonehour. 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.

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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.

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Downloads
NO OX - Allergen Statement
NO OX - Food Safety Sheet
NO OX - Specification Sheet
NO OX - Technical Data Sheet
NO OX - Safety Data Sheet