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.