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 oxidizedcompounds.

• 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

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.