• » Video
  • » Applications of Chitosan during the harvest

Applications of Chitosan during the harvest

Recording of the webinar held by Luis Cotanda

Applications of Chitosan during the harvest

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.

In this video Luis Cotanda, winemaker and marketing director of Agrovin describes some of these applications related to the development of these microorganisms and their influence on the evolution of fermentation.

If you have any questions, please send an e-mail to:
For more information:



Published on 08/06/2021
Related sheets
    Redox potential: management and control in the winery
    Recording of the webinar held by Rebeca Lapuente
    The redox potential provides information on the oxidation-reduction process. The potential evolves during wine making and knowing it provides information on the phenomena that depend on it, enablin...
    Published on:07/21/2021
    Emerging non-thermal technologies applied to winemaking
    Antonio MORATA, Universidad Politécnica de Madrid, Spain
    In the keynote speech given at Enoforum 2022, Antonio Morata talked about emerging non-thermal technologies applied to oenology and their impact on the extraction of phenolic compounds from grapes,...
    Price:27 €(Tax included)
    Published on:09/20/2022
    All acids are equal, but some are more equal than others: (BIO)ACIDIFICATION OF WINES
    Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
    Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
    Published on:07/13/2022
    Formation of volatile sulphur compounds during fermentation
    R. Jiménez Lorenzo et al., INRA, Université Montpellier, SupAgro
    Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity p...
    Published on:06/14/2022
    Adaptation of Lactobacilli towards low pH and SO<sub>2</sub> to develop MLF in base musts for sparkling wines
    Sergi Ferrer, ENOLAB (BioTecMed) University of Valencia - Spain
    This work aimed to grow some selected strains of Lactobacillus in grape juice and perform early MLF. With this strategy, beyond performing the MLF homolactic bacteria can contribute clearly to main...
    Price:27 €(Tax included)
    Published on:05/24/2022
    (Bio)acidification of wines
    Dr Ana Hranilovic, University of Adelaide - Australia
    Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats
    Price:27 €(Tax included)
    Published on:04/27/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,046875