Physico-chemical features of sangiovese wine as affected by a post-fermentative treatment with chitosan
| Autor: | Fabio Chinnici, Antonio Castro Marín |
|---|---|
| Přispěvatelé: | Castro MArin Antonio., Chinnici F. |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Brettanomyces
Color Volatile phenols Co-pigmentation lcsh:Technology 01 natural sciences lcsh:Chemistry Chitosan chemistry.chemical_compound 0404 agricultural biotechnology Flavonols General Materials Science Food science lcsh:QH301-705.5 Instrumentation Aroma Winemaking Fluid Flow and Transfer Processes Wine chemistry.chemical_classification biology lcsh:T Chemistry Process Chemistry and Technology 010401 analytical chemistry General Engineering Red wine food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science lcsh:QC1-999 0104 chemical sciences Computer Science Applications lcsh:Biology (General) lcsh:QD1-999 lcsh:TA1-2040 Composition (visual arts) lcsh:Engineering (General). Civil engineering (General) lcsh:Physics Ellagic acid |
| Zdroj: | Applied Sciences Volume 10 Issue 19 Applied Sciences, Vol 10, Iss 6877, p 6877 (2020) |
| Popis: | Chitosan is a natural biopolymer, which is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physico-chemical parameters of red wines. To fill the gap on this aspect, this work focused on changes in color, phenolic and volatile composition of red wines treated for 7 days with 0.5 g/L of fungoid chitosan, added in both undissolved and dissolved form. When compared to untreated samples, minor changes in phenolic compounds were observed in chitosan added wines, mainly involving hydroxycinnamic acids and flavonols, with reductions of 3 mg/L and 1.5 mg/L respectively. Ellagic acid, however, was absorbed up to 2 mg/L, which reduced his content by 40%. Since some of these compounds actively participate to co-pigmentation with anthocyanins, the color of wines was influenced accordingly. Chitosan marginally absorbed some aroma compounds, including volatile phenols whose amounts were slightly but significantly decreased after treatment. Overall, at the dose adopted, chitosan appeared suited to be used in red winemaking for microbial or physical stability purposes, not severely impairing the quality parameters of the final wines. |
| Databáze: | OpenAIRE |
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