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…

Unveiling a hidden link: does time hold the key to altered spectral signatures of grapevines under drought?

Remote sensing technology captures spectral data beyond the visible range, making it useful for monitoring plant stress. Vis-NIR (Visible-Near Infrared) spectroscopy (400-1000 nm) is commonly used to indirectly assess plant status during drought. One example is the widespread use of normalized difference vegetation index (NDVI) that is strongly linked to green biomass. However, a knowledge gap exists regarding the applicability of this method to all the drought conditions and if it is a direct correlation to the water status of the plant.

Read More

Manipulating grapevine bud fruitfulness

Bud fruitfulness is a key component of reproductive performance of grapevine. It plays a significant role in annual yield variation of vineyards as it is a prerequisite of crop production in the following season. Various exogenous and endogenous factors influencing the development of inflorescence primordia (IP) have been studied. However, the research on molecular genetic control of bud fruitfulness, especially how it interacts with environmental factors is still lacking. This study aims to investigate the molecular mechanism of effects of temperature and light on grapevine bud fruitfulness during initiation and differentiation of IP.

Read More

Different oxygen and sulphur dioxide concentrations in ‘Sauvignon blanc’ must: effect on the composition of the must and wine

The effects of different oxygen and sulphur dioxide additions to South African ‘Sauvignon blanc’ musts were investigated. Oxygen addition without SO2 protection led to lower levels of certain volatile thiols in the wines, with a corresponding decrease in certain phenols and glutathione concentrations.

Read More

«Observatoire Mourvèdre»: (2) climatic mapping for successful plantation of Cv. Mourvèdre

A statistical model of sugar potential for Mourvèdre grapevine cultivar has been obtained using a group of 32 plots all around de south-east french mediterranean area.

Read More

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Read More