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food / biotechnology / stabilizers / antioxidant / noxitan

NOXITAN

Anti-bacterial sulphur dioxide additives for musts and wines

NOXITAN
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

Sulphur dioxide has been used for centuries as an antiseptic, antioxidant and antioxidizing product, and in enology for the high power of extraction of anthocyanins from the skin. Sulphur dioxide additions are indispensable when pressing grapes, from one side to favour the quick predominance of Saccharomyces cerevisiae yeasts, and on the other side to inhibit the premature development of lactic bacteria, as well as the action of grape polyphenol-oxydase. During storage period, the SO2 ensures the control of bacteric development and polluting microorganisms.

In the light of such considerations, it appears clear that, in order to have antimicrobic, antioxidant and antioxidizing effects, it is necessary to take advantage of both sulphur dioxide and tannins, such as in Noxitan preparations, to make use of their synergetic effects.

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NOXITAN
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Potassium metabisulphite, ellagic tannins.

Packages

1 kg net packs in cartons containing 20 kg.

10 kg net bags.

Documentation

Technical data sheet download
Declaration of conformity download
Safety data sheet: contact sds@aeb-group.com
product
NOXITAN
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