Greater control in the wine fermentation.
Most of the microorganisms that can negatively affect the quality of wine are naturally present in grapes. It is during the treatment of the grapes and the fermentation and conservation of the wine, when their development can become problematic. For this reason, control of these microorganisms in the first stages of production is of vital importance.
The authorization of the use of chitosan in oenology has opened the door to a new range of products with antimicrobial action. This polysaccharide of fungal origin derived from chitin has a strong action on both native yeasts and lactic bacteria.
The use of chitosan is already widespread due to its effectiveness in microbiological control, but new applications are still emerging that allow greater control over the production processes.
Presented in the seminar "Applications of Chitosan during the harvest" are some of the applications related to the development of microorganisms naturally present in grapes and their influence on the development of fermentation.
Speaker: Luis Cotanda,
Graduated in Enology from the University of Valencia. He is currently the Marketing Director of the Agrovin Group. More than 15 years of experience in the oenology sector has allowed him to participate in launch and design projects for new products and their applications. He is also an expert in gas control and the reduction of sulfur in processing.