IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 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 (Colangelo 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 3,17±0,03 to 3,29±0,03, while titratable acidity decreased from 5,27±0,05 g/L to 4,58±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.

References

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

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Gabrielli Mario1, Romanini Elia1, Gruppi Alice1, Bassani Andrea1, Chinnici Fabio2, Castro Marin Antonio2 and Lambri Milena1

1Department for Sustainable Food Process, Università Cattolica del Sacro Cuore
2Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy

Contact the author

Keywords

wine; chitosan; organic acids; pH; titratable acidity

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Effet terroir et arômes des muscats

L’étude porte sur trois terroirs du Roussillon, classés dans l’A.O.C. Muscat de Rivesaltes et concerne les 2 cépages de cette appellation : le muscat à petits grains et le muscat d’Alexandrie. Elle a pour objectif de connaître pour un terroir donné le meilleur choix de cépage.

Read More

Olfactometric and sensory study of red wines subjected to ultrasound or microwaves during their elaboration

The effect that some extraction techniques, such as ultrasound (Cacciola, Batllò, Ferraretto, Vincenzi, & Celotti, 2013; Povey & McClements, 1988) or microwaves (Carew, Close, & Dambergs, 2015; Carew, Gill, Close, & Dambergs, 2014) produce on the aroma of red wines, when applied to processes of extractive nature, such as pre-fermentative maceration or ageing with oak chips (Spanish oak – Quercus pyrenaica and French oak – Quercus robur) has been studied. The volatile profile was determined by means of gas chromatography coupled with olfactometric and mass spectrometric detection. A sensory analysis was also carried out. No indications were found to show that the pre-fermentative treatment with microwaves or ultrasound modified the sensory profile of the wines whereas the application of such energies during the ageing phase showed some positive trends at sensory level.

Read More

Aptitude du cépage Chenin à l’élaboration de vins liquoreux en relation avec certaines unités terroirs de base de A.O.C. Coteaux du Layon

Massif and the first sedimentary formations of the western aureole of the Paris Basin. If it is found all over the world (California, Israel, South Africa), it is in this region that it best asserts its identity. It is one of the most interesting grape varieties due to the variety and complexity of the wines it can produce. It can give very dry or very sweet, still or sparkling wines, fresh when young and sublime when ageing, expressing the characteristics of each vintage as much as those of the terroir. The Chenin is a faithful witness of its geographical, geological, pedological and climatic environment; he is the foil of the land. It has strong aptitudes for the production of sweet wines conditioned by overripe grapes often botrytised in the AOC Coteaux du Layon.Massif and the first sedimentary formations of the western aureole of the Paris Basin. If it is found all over the world (California, Israel, South Africa), it is in this region that it best asserts its identity. It is one of the most interesting grape varieties due to the variety and complexity of the wines it can produce. It can give very dry or very sweet, still or sparkling wines, fresh when young and sublime when ageing, expressing the characteristics of each vintage as much as those of the terroir. The Chenin is a faithful witness of its geographical, geological, pedological and climatic environment; he is the foil of the land. It has strong aptitudes for the production of sweet wines conditioned by overripe grapes often botrytised in the AOC Coteaux du Layon.

Read More

A vine physiology-based terroir study in the AOC-Lavaux region in Switzerland

Understanding how different pedoclimatic conditions interact with vine and berry physiology, and subsequently impact wine quality, is paramount for an good valorization of viticultural terroirs and can help to optimize mitigation strategies in the face of global warming

Read More

Terroir in Slovak viticulture area

Terroir method has been used for assessment of growing site in the world for years. In Slovakia actually regionalisation is used as the similar method which does not cover all the elements of wine quality evaluation however.

Read More