No2 Fiocco / Polvere

Thanks to the high natural antioxidant power of its components and their synergy, it avoids must oxidation, safeguarding the aromatic potential of the grapes in a natural way also for wines produced without SO2. The cellulose-activated silicates react quickly with oxygen, eliminating and at the same time limiting the laccase activity; the condensed tannin, due to its high antioxidant and antiradical proprieties, stops the O2 supporting action of sulphur dioxide, maintaining its antiseptic effectiveness.

The balance between the NO2 constituents allows to preserve and to enhance the varietal aromatic characteristics of grapes and at the same time maintains an effective antioxidant, antioxidasic and antimicrobial action.

APPLICATIONS 

• Treatment of grapes and musts during transport to the cellar prevent oxidation and contamination by the indigenous flora.
• Production of aromatic well-structured wines: NO2 reduces in a few hours, absorbing on silicates the oxygen content dissolved in must, avoiding the oxidation of the aromatic and natural phenolic component of the grapes, with preservation of the varietal aromatic character. It reduces the SO2 contribution in the pre-fermentation phases, with lower production of acetaldehyde, improving the organoleptic quality of the wine and its preservability. 
• Protection against oxidasic enzymes: in musts obtained from grapes affected by Botrytis cinerea, it limits the oxidizing action of laccase.
• Regular fermentations: the bacteriostatic effect of the hydrolysable tannin slows down the development of lactic bacteria and prevents the appearance of bacterial alterations even in high pH conditions.