terclim by ICS banner
IVES 9 IVES Conference Series 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 (Colan-gelo 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 3.16±0.02 to 3.30±0.02, while titratable acidity decreased from 5.25±0,05 g/L to 4.60±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.

 

1. 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.
2. Castro Marín, A.; Colangelo, D.; Lambri, M.; Riponi, C.; Chinnici, F. Relevance and perspectives of the use of chitosan in wine-making: A review. Crit. Rev. Food Sci. Nutr. 2020, 1–15.
3. 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.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Mario Gabrielli¹; Elia Romanini¹; Alice Gruppi¹; Andrea Bassani¹; Fabio Chinnici²; Milena Lambri¹

1. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile – DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy. 
2. Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy

Contact the author*

Keywords

chitosan, organic acids, adsorption

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More

SENSORY CHARACTERIZATION OF COGNAC EAUX-DE-VIE AGED IN BARRELS REPRESENTING DIFFERENT TOASTING PROCESS

Cognac is an outstanding french wine spirit appreciated around the world and produced exclusively in the Nouvelle-Aquitaine region, and more precisely in the Cognac area. According to AOC regulations (Appellation D’origine Controlée), the spirit required at least 2 years of continuous ageing in oak barrels to be granted the title of Cognac. The oak wood will import color, structure and organoleptic complexity. The different steps during barrel-making process, such as seasoning and toasting, influence the above quality attributes in both wines and spirits.

Read More

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More

PHENOLICS DYNAMICS OF BERRIES FROM VITIS VINIFERA CV SYRAH GRAFTED ON TWO CONTRASTING ROOTSTOCKS UNDER COMBINED SALINITY AND WATER STRESSORS AND ITS EFFECT ON WINE QUALITY

Wine regions are getting warmer as average temperatures continue raising affecting grape growth, berry composition and wine production. Berry quality was evaluated in plants of Vitis vinifera cv Syrah grafted on two rootstocks, Paulsen (PL1103) and SO4, and grown under two salinity concentrations (LS:0.7dS/m and HS:2.5dSm-1) in combination with two irrigation regimes (HW:133% and CW:100%), being the seasonal water application 483mm (control, 100%). Spectrophotometer measurements from berry skin during veraison and harvest stages and from “young” wine samples, were indicative of the stressors effect and the mediation of the rootstocks. At veraison (i) total phenolics content were high under LSHW (0.7dSm-1 and high water conditions) for SO4 and PL1103.

Read More

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Read More