No[Ox] is a unique and innovative technological ancillary made up of polysaccharides of non-animal origin that is allergen and synthetic product-free. Its efficacy and swift action enable it to combat oxidative excesses, in both must and wine, while preserving the intrinsic qualities of the initial product.
No[Ox] is used for :
Protecting the colour of white and rosé wines by eliminating iron and copper which are the main catalysers of oxidation, and interacting with polyphenols.
Preserving the aromatic freshness of wines by durably protecting polyphenols against oxidation and efficiently preserving varietal thiols through the anti-free radical properties of No[Ox].
Erasing organoleptic defects by eliminating bitterness and oxidative notes, while at the same time preserving sensory and taste properties
Must 1.5g-5g per 5L - about 1/4 tsp to 1 tsp. (30 to 80 g/100L).
Wine: 1g to 3g per 5L - about 1/5 tsp to 3/5 tsp (20 to 60 g/100L)
Disperse in 10x its own volume of water over an hour stirring frequently. There must be no lumps. Mix through must or wine thoroughly.
Must: For grapes add to must the moment juice begins to flow. For fruit/hedgerow wiines add to must once it reaches room temperature.
Wine: Add as a preventative or when a problem has been identified. Rack once sediment has fallen out - usually 1-2 weeks.
