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…

Measurement of synthetic solutions imitating alcoholic fermentation by dielectric spectroscopy

Having the possibility to use a wide spectrum of elecromagnetic waves, dielectric spectroscopy is a technique commonly used for electrical characterization of dielectrics or that of materials with high energy storage capacity, just to name a few. Based on the electrical excitation of dipoles (polymer chains or molecules) or ions in relation to the characteristics of a weak external electric field, this method allows the measurement of the complex permittivity or impedance of polarizable materials, each component having a characteristic dipole moment.In recent years, the food industry has also benefited from the potential offered by this technique, whether for the evaluation of fruit quality or during the pasteurization of apple juice [1-3]. As the tests are fast and do not destroy the products, dielectric spectroscopy proved to be an experimental tool suitable for online measurements as well as long-term monitoring.

Read More

Analyzing firms’ dynamic capabilities to identify the actions for a sustainable future of the Italian wine sector

The UN Agenda 2030 for Sustainable Development, a global plan for a better future, requires actions.

Read More

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.

Read More

First insights on the intra-species diversity in V. berlandieri: environmental adaptation and agronomic performances when used as rootstock

In grafted plants, such as grapevine, increasing the diversity of rootstocks available to growers is an ideal strategy to get adaptation to climate change. The rootstocks used for grapevine are hybrids of various American Vitis, including V. berlandieri. The rootstocks currently used in vineyards are derived from breeding programs involving very small numbers of parental individuals.

Read More

Guard cell metabolism – A key for regulating drought resilience?

In view of increasing drought frequencies due to climate change, enhancing grapevine resilience to water scarcity has become vital for sustainable viticulture.

Read More