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Chitin Derivates: how modern processing aids combine technical needs and healthy concern

Bertrand Robillard, Institut Oenologique de Champagne ; Mathieu Cassien, CNRS UMR 7273, Institut de Chimie Radicalaire, Aix-Marseille Université

There is a growing interest in the search for innovative products that meet current expectations in terms of wine healthiness. The derivatives of chitin, the most abundant polymer on Earth after cellulose, meet these needs since they are not allergenic and are biodegradable, biocompatible and inexpensive.

In the first video seminar Bertrand Robillard describes the different properties of chitin that make it a very interesting product for the wine sector: flocculating, metal chelating and antioxidant properties.

Mathieu Cassien thoroughly describes the chelating and antioxidant abilities of these products, illustrating different experiments aimed at:

  • Checking the affinity of chitosan with different heavy metals;
  • Confirming if its use allows for a direct or indirect antioxidant activity;
  • Studying how this possible indirect action on metals prevents free radicals and coloured compounds formation.


The seminar reproduced in this video was presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015). Seminar sponsored by Perdomini

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The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

Published on 20/10/2016
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