Noxitan Super is a complex vinification aid for musts and wines, suitable to grant an excellent antiseptic and antioxidant activity.
This preparation sinergycally combines the activities of sulphur dioxide and selected tannins, formulated in a suitable percentage to facilitate in wines the obtainment of the highest protection and quality levels of all sensorial parameters. The sulphur dioxide, used in oenology for more than one century, displays a polyvalent behavior in the must, as it limits the effects caused by the penetration of the dissolved oxygen by the catalytic effect of the light and of the metallic cations.
During storage, the SO2 ensures the control of the bacterial development and of the contaminated microorganisms and its utilization remains indispensable to combine ethanal and the other aldehydes produced when aerating wine. Tannins behave as electro-active substances and when added to the wine they induce suitable variations in the oxidation-reduction potential, thanks to the levels of free sulphur dioxide which interacts, completely carrying out the antioxidant activity.
In white, rosé and red wines, the action of Noxitan Super is useful to enhance the sensorial descriptors typical of the cultivars and of the vinification method.
Tannins eliminate anomalous odors caused by tiols in wine, such as the smell of diethyl-sulphur giving a garlic taste, or of ethanethiole giving a clear onion taste, or of dimethyl-sulphur giving wine a taste reminiscent of cabbage. The tannins present in Noxitan Super act in association with sulphur dioxide and cause in wine a considerable tiol decrease. The effect is represented by the almost total elimination of olfactory anomalies.