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…

Implications of grapevine row orientation in South Africa

Row orientation is a critical long-term viticulture practice, which may have a determining effect on grape and wine quality as well as cost efficiency on a specific terroir selected for cultivation.

Read More

Grape seed flavanols extraction and mechanical-acoustic properties as influenced by maceration time and ethanol content

AIM: Grape flavanols are involved in wine quality markers such as in-mouth sensations and colour stability.

Read More

Relationship between chemical parameters of tannins and in-mouth attributes of grape phenolic fractions

Establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters. Tempranillo Tinto and Garnacha Tinta grapes were harvested from distinct blocks in different dates; each sample collection date was separated by one week. Grapes were destemmed and macerated in 15% of ethanol for one week. The polyphenolic fraction (PF) of samples was submitted to solid phase extraction on C18 cartridges and recovered with ethanol. PFs were reconstituted in wine model and their taste and mouthfeel properties were characterised by rate-K-attributes methodology. In parallel, concentration (TC) and activity (TAc) of tannins as well as the concentration of tannins linked to anthocyanins (T-A) were determined using HPLC-UV–VIS.

Read More

Étude intégrée et allégée des terroirs viticoles en Anjou: caractérisation et zonage de l’unité terroir de base, en relation avec une enquête parcellaire

The terroir concept is presented as the basis of the A.O.C system, in the french vineyards. The “Anjou terroirs” programme aims at bringing the necessary scientific basisfor a rational and reasoned exploitation of the terroir. lt must lead to finalizing a lighter, more relevant integrated method of characterisation wich could be generally applied.

Read More

Genetic study of wild grapevines in La Rioja region

Since the mid-1980s, several surveys have been carried out in La Rioja to search for populations of the sylvestris grapevine subspecies (Vitis vinifera L. subsp. sylvestris Gmelin). The banks of the Ebro River and its tributaries (Alhama, Cidacos, Leza, Iregua, Najerilla, Oja and Tirón rivers), as well as the surrounding vegetation of their valleys have been covered. So far, all the populations found are alluvial, forming part of the riparian vegetation of the Najerilla (the first reported population in La Rioja [1]), Iregua, and the vicinity of Oja valleys.

Read More