IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Better understanding on the fungal chitosan and derivatives antiseptic effect on Brettanomyces bruxellensis in wine.

Better understanding on the fungal chitosan and derivatives antiseptic effect on Brettanomyces bruxellensis in wine.


The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011). This yeast is able to produce volatile phenols and is responsible of organoleptic deviations compromising quality and typicality of red wines [1]. Despite the fact that fungal chitosan is highly renewable, no toxic and non-allergenic, its use remains marginal because this treatment is relatively recent (compare to sulphites treatment) and information are contradictory between different studies described in literature. For all these reasons, actors of wine industry are cautious to exploit this biopolymer. CHITOWINE project is born in this background to better understand the chitosan’s mechanism of action on Brettanomyces bruxellensis, to improve the effectiveness of this treatment in wine, and to disseminate recommendations among wine makers. Tests of sensitivity of two batches of fungal chitosan with different molecular weight (Mw) and acetylation degrees (DA) (F1, Mw = 30000 Da, DA = 10%; F4, Mw = 400000 Da, DA = 16%) have been done on 53 strains of B. bruxellensis in wine media. Three profiles were distinguished: strains having increased sensitivity (41%), others showed an intermediate profile, and few strains were categorized as resistant to chitosan (13%). At the end of those tests, F1 chitosan showed effectiveness clearly higher than F4 chitosan [2]. To identify the parameters which enhance or decrease the effectiveness of fungal chitosan, chemicals hydrolysis to modulate the molecular weight and chemical acetylation to modulate acetylation degrees were applied on F1 and F4 chitosan batches. Chemicals hydrolyses permitted the achieving of fractions having a molecular weight from 3000 to 100 000 Da. After a chemical acetylation, fractions fully acetylated were generated. Sensitivity to those chitosan derivatives fractions was thereafter evaluated on B. bruxellensis in wine media to establish a link between the structure and the function of chitosan and then, better understand the mechanism of action of this renewable biopolymer


Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article


strong> Paulin Margot1, Delattre Cédric1, Brasselet Clément1, Pierre Guillaume1, Dubessay Pascal1, Michaud Philippe1, Gardarin Christine1, Miot-Sertier Cécile2, Albertin Warren2, Ballestra Patricia2, Masneuf-Pomarede Isabelle2, Dutilh Lucie3, Maupeu Julie3, Vallet-Courbin Amélie3, Doco Thierry4, Moine Virginie5, Coulon Joana5 and Dols Marguerite2

1Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000 Clermont Ferrand, France
2EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Université de Bordeaux
3Microflora – ADERA, EA 4577 Œnologie, ISVV, Bordeaux, France
4INRA, SupAgro, UM1, UMR 1083, UMR Sciences pour l’Œnologie, Montpellier, France
5Biolaffort, Floirac, France

Contact the author


fungal chitosan, wine, Brettanomyces bruxellensis, mechanism of action


IVAS 2022 | IVES Conference Series


Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.