WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 IMPACT ON CHITOSAN APPLICATION OF DIFFERENT MICROORGANISMS HAVING OENOLOGICAL INTEREST

IMPACT ON CHITOSAN APPLICATION OF DIFFERENT MICROORGANISMS HAVING OENOLOGICAL INTEREST

Abstract

Chitosan is an effective antimicrobial agent available in the wine industry, because it ensures the control of a of spoilage microorganisms, such as Brettanomyces of lactic acid bacteria.

In this work, an exhaustive characterization of 12 commercial chitosans was performed in accordance with the OIV methods. These analyses made it possible to determine the animal or fungal origin of the 12 samples. Furthermore, ionic chromatography coupled with an amperometric detector (IC-PAD) confirmed peculiar polysaccharide profiles for fungal and animal-derived chitosans. The antimicrobial activity of chitosans was evaluated against a large pool of microorganisms involved in wine industry, studding the specie-specific sensitivity and their mechanism of action. Chitosans were tested in static and stirred conditions, in a synthetic grape must, in order to discriminate against the physical settling of cells and their specific antimicrobial activity. Moreover, the activity of the soluble portion of chitosan was checked by inoculating microorganisms in the media after chitosans removal.

The results highlighted the different sensitivity of microorganisms to chitosans, allowing selective control of spoilage agents. However, the yeast and bacteria involved in fermentation were damaged by chitosan, and the synthetic media treated with this molecule showed a less fermentative aptitude. The evidence obtained in laboratory were validated by tests performed in winery. A commercial chitosan was further tested during the semi-industrial cold stabulation of grape must prior the alcoholic fermentation, however with inconclusive results.

In conclusion, the work confirms that chitosan is a promising tool oenology, but an in-depth study of the biochemical interaction between chitosan and food microorganisms is necessary.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Raffaele Guzzon, Tomas Roman, Tiziana Nardin, Roberto Larcher

Presenting author

Raffaele Guzzon Fondazione Edmund Mach – Fondazione Edmund Mach

Fondazione Edmund Mach, Fondazione Edmund Mach, Fondazione Edmund Mach

Contact the author

Keywords

Chitosan, Brettanomyces, Grape cold stabulation, Wine spoilag

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Soil survey and continuous classification for terroir delineation in the “Colli Orientali del Friuli” wine production area

The combination of a non-parametric dissimilarity index with auger boring recordings was tested in a project of soil suitability evaluation for quality wine production in a 2000-ha hill slope portion of the “Colli Orientali del Friuli” AOC district (Italy).

Read More

Zoning mountain landscapes for a valorisation of high identity products

Mountain agriculture is made difficult by the geomorphological complexity of the territory. This is especially true for viticulture: over the centuries the work of men in such a difficult environment

Read More

Time stability of visitors’ preferences for preserving the worldwide cultural landscape alto douro wine region

The Alto Douro Wine Region (ADWR) was classified a world heritage site, specifically as a cultural landscape, by UNESCO, in 2001. The well known “Porto Wine” and other high quality wines are produced in the Douro region. As an attraction and touristic site, the cultural site has to meet the needs of more demanding visitors and to compete with a growing number of cultural sites, also classified by UNESCO. To achieve this goal, landscape managers and public authorities have much to profit from knowing and understanding visitors’ preferences regarding the attributes associated to its outstanding universal value.

Read More

Assessing the effect of oak derived aromas on mouthfeel perception in Chardonnay wine

Mouthfeel is an important quality parameter for Chardonnay wines, particularly those aged in oak. While research on mouthfeel has traditionally focused on the impact of non-aromatic compounds, the role of aroma compounds has largely been over looked. However, in wine as well as other food interactions between retronasal aroma and mouthfeel have been noted. The goal of this research was to investigate the impact of wine aroma on the perception of mouthfeel. Because of the importance of oak aging in the development of Chardonnay mouthfeel, the impact of oak aromas on perceived mouthfeel was explored. Aroma compounds associated with oak (ethyl palmitate, eugenol, furfural, isoeugenol, syringaldehyde, vanillin and whiskey lactone) were added to two different Chardonnay wines; one with no oak influence and one fermented in neutral oak. Low and high concentrations of the compounds were added based on concentrations typically found in barrel aged Chardonnay wine.

Read More

Increasing the capacity of change and adaptation of agri-food chain: the Agri-food CHIP project

The increasing vulnerability of food systems is a pressing challenge amplified by global interconnectedness.

Read More