OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 Research on the origin and the side effects of chitosan stabilizing properties in wine

Research on the origin and the side effects of chitosan stabilizing properties in wine

Abstract

Fungal chitosan is a polysaccharide made up of glucosamine and N-acetyl-glucosamine and derived from chitin-glucan of Aspergillus niger or Agaricus bisporus. Fungal chitosan has been authorized as an antiseptic agent in wine since 2009 (OIV) and in organic wine in 2018. At the maximum dose of 10g/hl, it was shown to eliminate Brettanomyces bruxellensis, the main spoilage agent in red wines. Fungal chitosan is highly renewable, biocompatible (ADI equivalent to sucrose) and non-allergenic. However, winemakers often prefer to use sulfites (SO2), though sulfites are classified as priority food allergens, than chitosan. Indeed, many conflicting reports exist regarding its efficiency and its side effects towards beneficial wine microorganisms or wine taste. These contradictions could be explained by the heterogeneity of the fungal chitosan lots traded, the diversity of the wines (chemical composition, winemaking process), but also, by the recently highlighted huge genetic diversity prevailing in wine microbial species. 

The CHITOWINE project (ANR 17-CE21-0006) is based on the collaboration of three academic partners, a technology transfer unit and an industrial partner. It primarily aims to better define the potential and limitations of fungal chitosan use as an antimicrobial agent in wine. The work will first enable to better define the spectrum of fungal chitosan through the screening of a large microbial collection representative of the inter- and intra-specific diversity of wine ecosystem (more than 200 strains in 17 species of yeasts and bacteria). The chemical characteristics essential to the antiseptic activity of fungal chitosan (degree of acetylation, molecular weight, solubility and charge) and the influence of extrinsic parameters of reaction (pH, temperature, and dose) will be also evaluated. In addition, the physiological effects of chitosan will be sought through biochemical, microscopic and transcriptomic tests, to identify, if possible, the molecular targets of chitosan and to understand the sensitivity differences observed, between inter or intra species and between strains in the same species. Based on these results, improved use recommendation will be proposed and evaluated. Analytical methods to guide chitosan use will be developed and optimized.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Marguerite Dols-Lafargue, Margot Paulin, Cécile Miot-Sertier, olivier Claisse, Patricia Ballestra, Warren Albertin-Leguay, Isabelle Masneuf Pomarède, Axel Marchal, Clément Brasselet, Cédric Delattre, Guillaume Pierre, Pascal Dubessay, Christine Gardarin, Philippe Michaud, Thierry Doco, Joana Coulon, Arnaud Massot, Lucie Dutilh, Amélie Vallet-Courbin, Julie Maupeu

Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France 

Contact the author

"> 

Keywords

chitosan, antiseptic, efficiency, side-effects 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Novel analytical technologies for wine fingerprinting in and beyond the laboratory

For characterization, sensory designing and authentication rapid analytical technologies have become available. Some, like Proton Transfer Reaction Mass Spectrometry allow a rapid spectrum of the volatile compounds of wines. Combined with chemometrics wines can be characterized. The same approach can be used to calculate the results of virtual mixtures and allow formulation of constant quality blends. Other new techniques and portable devices based on spectroscopy allow measurements on production sites and in grocery stores, even for the smart consumer. We will present some examples of the application of these techniques for authentication of wines, both in the laboratory and on site.
Read More

Grapevine responses to Botrytis cinerea infection: noble rot versus grey rot

The intricate relationship between the necrotrophic pathogen Botrytis cinerea and grape berries (Vitis vinifera spp.) can lead to the development of either the desirable noble rot (NR) or the unfavourable grey rot (GR), depending on the prevailing weather conditions.

Read More

NEW PLANT BIOPOLYMERS FOR THE COLLOIDAL STABILITY OF THE COLORING MATTER OF RED WINES

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

Read More

Mining terroir influence on bioactive polyphenols from grape stems: A correlation-network-driven approach to spatialize metabolomics data

In viticulture, the concept of terroir is often used to enlighten the environmental-based typicity of grapevines grown in a local area however its scientific basis remains under debate. Grape polyphenols as key player of the plant defense system enables adaptation to environmental changes and so far, form a unique metabolic component to investigate the terroir influence.

Read More

Preplant fumigation only temporarily reduces Northern root-knot nematode

Management of plant-parasitic nematodes is typically focused on preplant fumigation, especially in a vineyard replant scenario. While the data are clear that this practice reduces nematodes immediately after application, which is useful in annually-cropped systems, does it have staying power in perennial cropping systems? The northern root-knot nematode Meloidogyne hapla reduces the overall lifespan and productivity of vineyards, but it does so over a long time period (slow, chronic decline). In two different commercial own-rooted V. vinifera vineyards, both undergoing vineyard replanting, we explored whether preplant fumigation reduced M. hapla densities in soils immediately after application. At one of these locations, we have explored the long-term effect of fumigation by monitoring the site for seven years post fumigation.

Read More