Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation
Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuvant, chitosan efficacy also depends on the duration...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/9/1174 |
| _version_ | 1797555707186249728 |
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| author | Antonio Castro Marín Claudio Riponi Fabio Chinnici |
| author_facet | Antonio Castro Marín Claudio Riponi Fabio Chinnici |
| author_sort | Antonio Castro Marín |
| collection | DOAJ |
| description | Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuvant, chitosan efficacy also depends on the duration of its contact with the matrix. In the case of sparkling wines obtained following the traditional method, for instance, the addition of chitosan before the secondary fermentation would permit a prolonged contact of the polymer with wine and yeast lees. However, information on the effects of this practice on final products is totally unknown. In this work, the addition of chitosan during the secondary fermentation of a traditional sparkling wine production method has been investigated for its effects on both the physicochemical and sensory characteristics of the resulting wine. After 12 months of “sur lie” maturation, chitosan was found to increase the protein and amino acid content of wines up to about 50% and 9%, respectively, with limited change of phenolics and organic acids. Volatile compounds, particularly esters, were increased as well, which was reflected by higher values for fruity character and aroma intensity after sensory tests. Foaming features, evaluated by sensory and physical measurements, were also positively affected. |
| first_indexed | 2024-03-10T16:51:17Z |
| format | Article |
| id | doaj.art-e48eb3415977447da1f57e172ab8dfdf |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:51:17Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e48eb3415977447da1f57e172ab8dfdf2023-11-20T11:18:16ZengMDPI AGFoods2304-81582020-08-0199117410.3390/foods9091174Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary FermentationAntonio Castro Marín0Claudio Riponi1Fabio Chinnici2Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin, 40, 40127 Bologna (BO), ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Viale Fanin, 40, 40127 Bologna (BO), ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Viale Fanin, 40, 40127 Bologna (BO), ItalyChitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuvant, chitosan efficacy also depends on the duration of its contact with the matrix. In the case of sparkling wines obtained following the traditional method, for instance, the addition of chitosan before the secondary fermentation would permit a prolonged contact of the polymer with wine and yeast lees. However, information on the effects of this practice on final products is totally unknown. In this work, the addition of chitosan during the secondary fermentation of a traditional sparkling wine production method has been investigated for its effects on both the physicochemical and sensory characteristics of the resulting wine. After 12 months of “sur lie” maturation, chitosan was found to increase the protein and amino acid content of wines up to about 50% and 9%, respectively, with limited change of phenolics and organic acids. Volatile compounds, particularly esters, were increased as well, which was reflected by higher values for fruity character and aroma intensity after sensory tests. Foaming features, evaluated by sensory and physical measurements, were also positively affected.https://www.mdpi.com/2304-8158/9/9/1174chitosansparkling winefoamabilitysensory |
| spellingShingle | Antonio Castro Marín Claudio Riponi Fabio Chinnici Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation Foods chitosan sparkling wine foamability sensory |
| title | Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation |
| title_full | Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation |
| title_fullStr | Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation |
| title_full_unstemmed | Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation |
| title_short | Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation |
| title_sort | chitosan in sparkling wines produced by the traditional method influence of its presence during the secondary fermentation |
| topic | chitosan sparkling wine foamability sensory |
| url | https://www.mdpi.com/2304-8158/9/9/1174 |
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