IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Potential deacidifying role of a commercial chitosan: impact on pH, titratable acidity, and organic acids in model solutions and white wine

Potential deacidifying role of a commercial chitosan: impact on pH, titratable acidity, and organic acids in model solutions and white wine

Abstract

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colangelo et al., 2018; Castro Marin et al., 2021). Therefore, the aim of this work was to assess the effect of a fungoid CH on pH, titratable acidity, and organic acids content in white wine and wine model solutions. A powdered sample of CH was added to each solution from 0 to 2.0 g/L and maintained under stirring (150 rpm) for 3h at room temperature. Before and after treatment, samples were analyzed for pH, titratable acidity, and organic acids content. Based on preliminary results, the CH treatment influenced both pH and titratable acidity: pH increased from 3,17±0,03 to 3,29±0,03, while titratable acidity decreased from 5,27±0,05 g/L to 4,58±0,04 g/L as tartaric acid equivalents. In detail, reductions in tartaric acid by 5-15% and in malic acid by 7-11% were observed. At the highest dosage (2.0 g/L) the CH produced a greater removal of tartaric acid (up to 202 mg per g of CH) than of malic acid (up to 63,45 mg/g of CH). These outcomes highlighted the valuable role of an allergen-free CH-based adsorbent as an alternative adjuvant for deacidification of white wines.

References

European Commission. 2011. European Commission Regulation (EU) 53/2011 of 21 January 2011 amending Regulation (EC) No 606/2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions. Official Journal of the European Union, L19/1-L19/6.
Colangelo, D., F. Torchio, D. M. De Faveri, and M. Lambri. 2018. The use of chitosan as alternative to bentonite for wine fining: effects on heat-stability, proteins, organic acids, colour, and volatile com- pounds in an aromatic white wine. Food Chemistry 264:301–9.
Castro Marín, A.; Colangelo, D.; Lambri, M.; Riponi, C.; Chinnici, F. Relevance and perspectives of the use of chitosan in winemaking: A review. Crit. Rev. Food Sci. Nutr. 2020, 1–15

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Gabrielli Mario1, Romanini Elia1, Gruppi Alice1, Bassani Andrea1, Chinnici Fabio2, Castro Marin Antonio2 and Lambri Milena1

1Department for Sustainable Food Process, Università Cattolica del Sacro Cuore
2Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy

Contact the author

Keywords

wine; chitosan; organic acids; pH; titratable acidity

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Smart microgrid: how to reduce costs and CO2 emissions in wineries and vineyards

The wine sector is greatly threatened by climate change, but is also one of its contributors.

Read More

Anti/prooxidant activity of wine polyphenols in reactions of adrenaline auto-oxidation

Adrenaline (epinephrine) belongs to catecholamine class. It is a neurotransmitter and both a hormone which is released by the sympathetic nervous system and adrenal medulla in response to a range of stresses in order to regulate blood pressure, cardiac stimulation, relaxation of smooth muscles and other physiological processes. Adrenaline exhibits an effective antioxidant capacity (1). However, adrenalin is capable to auto-oxidation and in this case it generates toxic reactive oxygen intermediates and adrenochrome. Under in vitro conditions, auto-oxidation of adrenaline occurs in an alkaline medium (2).

Read More

Screening table grape cultivars using cell wall ELISA and glycan microarrays for berry firmness and quality parameters

The crunchy texture of table grapes is one of the key quality parameters during production. This varies from cultivar to cultivar, stage of harvest and vineyard performance. Cell wall properties are key drivers of berry quality (e.g., pericarp firmness and intactness) at harvest and beyond. Common practise amongst producers is to continuously monitor firmness by evaluating pericarp appearance of cross-sectioned berries prior to harvest. These qualitative methods can be quite arbitrary and imprecise in their execution, but more quantitative, yet simple and high-throughput methods to evaluate these cell wall polymers are not yet readily available.

Read More

Valorization of wine lees for oenological interest by eco-responsible processes

Wine lees are the second most important wine by-product in terms of quantity after grape stalk and marc. During aging on lees, it is well known that wine lees yield compounds that act as antioxydant. However the chemical nature of the compounds involved in this behavior (except polyphenols and glutathione) has not yet been totally elucidated. The scarce knowledge of wine lees composition and their potential exploitation make them a promising candidate to obtain new antioxidant products to be used in winemaking. In this study, an eco-sustainable approach to obtain lees extracts exhibiting antioxidant capacity is proposed. Such extracts could be used in a global enological strategy of sulfites level reduction.

Read More

Mitigation of retronasal smoke flavor carryover in the sensory analysis of smoke affected wines

With the steady rise in wildfire occurrence in wine regions around the world, there are quality issues beginning to face the wine industry. These fires produce clouds of smoke which have the ability to carry organic molecules across vast distances that can be absorbed by grapes. When these compounds make their way into the final wine, unpleasant smokey and burnt flavors are present, along with a lasting ashy finish. Along with the volatile compounds carried by smoke, once incorporated into the fruit these compounds become bound to sugars, forming glycosidic compounds.

Read More