italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Technical Articles
  • » Volatile composition of sulphite-free white wines obtained after fermentation in the presence of chitosan
  • Simon Nordestgaard, Australian Wine Research Institute
    VIDEO SEMINAR ENOFORUM 2018: Simon Nordestgaard conference at Enoforum 2018 summarise the latest research on wine storage and transport from around the world and provide practical guidance for prod...
    Price:15 €(Tax included)
    Published on: 30/01/2019

Volatile composition of sulphite-free white wines obtained after fermentation in the presence of chitosan

A. Castro-Marin, A. Gabriela Buglia, F. Chinnici, C. Riponi; Département des sciences agronomiques et alimentaires, Université de Bologne, Italy

Volatile composition of sulphite-free white wines obtained after fermentation in the presence of chitosan

Despite all the efforts made to replace sulphur dioxide in wines, including physical, chemical or biological treatments, none of them has demonstrated enough effectiveness to completely substitute sulphur dioxide so a decisive alternative to sulphites is still unknown.

Chitosan is the deacetylated product of chitin, a homopolymer of n-acetyl-glucosamine, extracted from shell, insects of fungal sources. Its features like metal chelation, multifaceted antioxidant and radical scavenging activities against hydroxyl and superoxide radicals makes this natural products very attractive to use in food and agriculture sciences.

The use of chitosan has been authorized in must and wine for microbial stabilization, or metal and protein removal (‘Commission Regulation (EU) 53/2011 of 21 January 2011’) but its use as an antioxidant is still scarcely studied.

The aim of this work was to study the effects of the fermentative addition of chitosan on fixed and volatile compounds of sulphites free white wines. Studies of the difference between sulphite-free white wines and those added with sulphur dioxide in fermented must and after 12 months of storage were carried out.

Article based on the poster presented at the at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)

Published on 13/11/2018
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,046875