Qi No OX IOC 1 kg
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Qi No[OX] is an alternative to casein and PVPP and as such is a non-allergenic, biodegradable product.
The formulation contains no animal products or animal or synthetic origin.
It has been specially developed for its antioxidant properties in must and wine.
Qi No[OX] is a technological aid composed of biopolymers of plant origin and bentonite, which ensures rapid sedimentation.
Qi No[OX] has been specially developed for use with must and wine. It can be used for white and rosé must, as well as for wines that tend to oxidise.
Qi No[OX] helps to eliminate brown colour tones in wine and removes caramel notes. Overall, this product adds freshness to wine and removes the vegetal notes and bitterness often associated with oxidation problems.
Application
Dissolve Qi No[OX] in 10 times the amount of water while stirring for about an hour. Ensure that no lumps remain.
Pour the suspension into the must or wine from above and homogenise carefully by stirring.
After complete sedimentation, draw off the must/wine (approx. 16 hours for must, one to two weeks for wine). weeks for wine).
For wine, it is advisable to carry out preliminary tests to obtain a harmonious wine.
- For the treatment of white and rosé musts during settling: 20 to 50 g/hL
- For the treatment of pressed juices during settling: 40 to 80 g/hL
- For the treatment of white, rosé and red wines: 20 to 60 g/hL
As the product is not soluble, the more carefully it is mixed, the more effective the treatment will be.
The formulation contains no animal products or animal or synthetic origin.
It has been specially developed for its antioxidant properties in must and wine.
Qi No[OX] is a technological aid composed of biopolymers of plant origin and bentonite, which ensures rapid sedimentation.
Qi No[OX] has been specially developed for use with must and wine. It can be used for white and rosé must, as well as for wines that tend to oxidise.
Qi No[OX] helps to eliminate brown colour tones in wine and removes caramel notes. Overall, this product adds freshness to wine and removes the vegetal notes and bitterness often associated with oxidation problems.
Application
Dissolve Qi No[OX] in 10 times the amount of water while stirring for about an hour. Ensure that no lumps remain.
Pour the suspension into the must or wine from above and homogenise carefully by stirring.
After complete sedimentation, draw off the must/wine (approx. 16 hours for must, one to two weeks for wine). weeks for wine).
For wine, it is advisable to carry out preliminary tests to obtain a harmonious wine.
- For the treatment of white and rosé musts during settling: 20 to 50 g/hL
- For the treatment of pressed juices during settling: 40 to 80 g/hL
- For the treatment of white, rosé and red wines: 20 to 60 g/hL
As the product is not soluble, the more carefully it is mixed, the more effective the treatment will be.
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