The Influence of Chitosan on the Chemical Composition of Wines Fermented with <i>Lachancea thermotolerans</i>
Chitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of <i>Lachancea thermotolerans</i>. The impact of chitosan on these parameters varies depending on the specific strain studied. We observed that, under the...
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MDPI AG
2024-03-01
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| Series: | Foods |
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| author | Javier Vicente Luka Vladic Domingo Marquina Silvia Brezina Doris Rauhut Santiago Benito |
| author_facet | Javier Vicente Luka Vladic Domingo Marquina Silvia Brezina Doris Rauhut Santiago Benito |
| author_sort | Javier Vicente |
| collection | DOAJ |
| description | Chitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of <i>Lachancea thermotolerans</i>. The impact of chitosan on these parameters varies depending on the specific strain studied. We observed that, under the influence of chitosan, the fermentation kinetics accelerated for all examined strains. The formation of lactic acid increased by 41% to 97% across the studied <i>L. thermotolerans</i> strains, depending on the specific strain. This effect also influenced acidity-related parameters such as total acidity, which increased by 28% to 60%, and pH, which experienced a decrease of over 0.5 units. The consumption of malic acid increased by 9% to 20% depending on the specific strain of <i>L. thermotolerans</i>. Nitrogen consumption also rose, as evidenced by all <i>L. thermotolerans</i> strains exhibiting a residual value of Primary Amino Nitrogen (PAN) of below the detection limit, and ammonia consumption increased by 90% to 100%, depending on the strain studied. However, certain parameters such as acetic acid, succinic acid, and glycerol showed contradictory results depending on the strain under investigation. In terms of volatile composition, chitosan supplementation led to increased production of i-butanol by 32% to 65%, 3-methylbutanol by 33% to 63%, and lactic acid ethyl ester by 58% to 91% across all studied strains of <i>L. thermotolerans</i>. Other analyzed aroma compounds exhibited varying changes depending on the specific strain of <i>L. thermotolerans</i>. |
| first_indexed | 2024-04-24T10:45:56Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:45:56Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c4e6b5e0ba514cb68132f83297346f4e2024-04-12T13:18:23ZengMDPI AGFoods2304-81582024-03-0113798710.3390/foods13070987The Influence of Chitosan on the Chemical Composition of Wines Fermented with <i>Lachancea thermotolerans</i>Javier Vicente0Luka Vladic1Domingo Marquina2Silvia Brezina3Doris Rauhut4Santiago Benito5Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, SpainDepartment of Food Science and Technology, University of Natural Resources and Life Sciences, Gregor-Mendel-Straße 33, 1180 Vienna, AustriaUnit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, SpainDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, GermanyDepartment of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, SpainChitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of <i>Lachancea thermotolerans</i>. The impact of chitosan on these parameters varies depending on the specific strain studied. We observed that, under the influence of chitosan, the fermentation kinetics accelerated for all examined strains. The formation of lactic acid increased by 41% to 97% across the studied <i>L. thermotolerans</i> strains, depending on the specific strain. This effect also influenced acidity-related parameters such as total acidity, which increased by 28% to 60%, and pH, which experienced a decrease of over 0.5 units. The consumption of malic acid increased by 9% to 20% depending on the specific strain of <i>L. thermotolerans</i>. Nitrogen consumption also rose, as evidenced by all <i>L. thermotolerans</i> strains exhibiting a residual value of Primary Amino Nitrogen (PAN) of below the detection limit, and ammonia consumption increased by 90% to 100%, depending on the strain studied. However, certain parameters such as acetic acid, succinic acid, and glycerol showed contradictory results depending on the strain under investigation. In terms of volatile composition, chitosan supplementation led to increased production of i-butanol by 32% to 65%, 3-methylbutanol by 33% to 63%, and lactic acid ethyl ester by 58% to 91% across all studied strains of <i>L. thermotolerans</i>. Other analyzed aroma compounds exhibited varying changes depending on the specific strain of <i>L. thermotolerans</i>.https://www.mdpi.com/2304-8158/13/7/987<i>Lachancea thermotolerans</i>chitosanL-lactic acidorganic acidsaroma compoundswine |
| spellingShingle | Javier Vicente Luka Vladic Domingo Marquina Silvia Brezina Doris Rauhut Santiago Benito The Influence of Chitosan on the Chemical Composition of Wines Fermented with <i>Lachancea thermotolerans</i> Foods <i>Lachancea thermotolerans</i> chitosan L-lactic acid organic acids aroma compounds wine |
| title | The Influence of Chitosan on the Chemical Composition of Wines Fermented with <i>Lachancea thermotolerans</i> |
| title_full | The Influence of Chitosan on the Chemical Composition of Wines Fermented with <i>Lachancea thermotolerans</i> |
| title_fullStr | The Influence of Chitosan on the Chemical Composition of Wines Fermented with <i>Lachancea thermotolerans</i> |
| title_full_unstemmed | The Influence of Chitosan on the Chemical Composition of Wines Fermented with <i>Lachancea thermotolerans</i> |
| title_short | The Influence of Chitosan on the Chemical Composition of Wines Fermented with <i>Lachancea thermotolerans</i> |
| title_sort | influence of chitosan on the chemical composition of wines fermented with i lachancea thermotolerans i |
| topic | <i>Lachancea thermotolerans</i> chitosan L-lactic acid organic acids aroma compounds wine |
| url | https://www.mdpi.com/2304-8158/13/7/987 |
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