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…

Mechanisms responsible for different susceptibility of grapevine varieties to flavescence dorée

Flavescence dorée (FD) is the most serious grapevine yellows disease in Europe. It is caused by phytoplasmas which are transmitted from grapevine to grapevine by the leafhopper Scaphoideus titanus.

Read More

Lean management to improve sustainability in wine sector: an exploratory study in the Prosecco DOC appellation

The contemporary wine sector confronts a formidable array of challenges, including burgeoning production costs and the constricted availability of natural resources. Heightened consumer awareness regarding sustainability issues further compounds these pressures, compelling companies to adopt more judicious resource utilization strategies. In response to these imperatives, there is a growing recognition of the need to overhaul production methodologies within the wine industry with a view to minimizing inputs and eliminating waste.

Read More

Sensory profiles of Shiraz wine from six Barossa sub-regions: a comparison between industry scale and standardised small lot research wine making

Aims: The Barossa wine region in South Australia comprises six sub-regions and is renowned for its Shiraz wines. However, there is no comprehensive documentation of the distinctive sensory characteristics of wines from these sub-regions.

Read More

Comparative QTL mapping of phenology traits in three cross populations of grapevine

Long-term studies on grapevine phenology have clearly demonstrated that global warming is affecting phenological events, leading to an anticipation in their timing, and negatively impacting grape yield and berry quality. Therefore, dissecting the genetic determinants involved in the plant regulation of the phenological stages of budburst, flowering, veraison and ripening can improve our knowledge of the underlying mechanisms and support plant breeding programs and the advancement of vineyard management strategies.
We report here the results of a QTL mapping experiment conducted on three segregating populations obtained from the crossing of ‘Cabernet Sauvignon’ and ‘Corvina’, ‘Corvina’ and the hybrid ‘Solaris’ and ‘Rhine Riesling’ and ‘Cabernet Sauvignon’.

Read More

Un “GIS” agronomico per l’area a DOC dei Colli Euganei

L’area a “Denominazione di Origine Controllata Colli Euganei”, riconosciuta con Dpr 13 agosto 1969, è situata a sud-ovest della Provincia di Padova (fig. 1) ed è costituita da un sis­tema collinare di nuclei vulcanici evolutosi morfologicamente.

Read More