Relevance and perspectives of the use of chitosan in winemaking: a review

Marín, Antonio Castro; Colangelo, Donato; Lambri, Milena; Riponi, Claudio; Chinnici, Fabio

doi:10.1080/10408398.2020.1798871

Cited by 37 publications

(19 citation statements)

References 85 publications

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“…The second-most abundant organic substance in the world is chitosan [ 27 , 28 ]. Chitosan has been widely studied in different fields, such as alcoholic fermentation, due to its role in metal chelation, and the clarification and reduction of contaminants in enology [ 29 ], in the food industry [ 30 ], or for microbial control [ 31 ]. Moreover, chitosan is one of the most important derivatives of chitin, and is obtained through the partial deacetylation of chitin [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

PLA Electrospun Fibers Reinforced with Organic and Inorganic Nanoparticles: A Comparative Study

et al. 2021

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In this work, different poly (lactic acid) (PLA)-based nanocomposite electrospun fibers, reinforced with both organic and inorganic nanoparticles, were obtained. As organic fibers, cellulose nanocrystals, CNC, both neat and functionalized by “grafting from” reaction, chitosan and graphene were used; meanwhile, hydroxyapatite and silver nanoparticles were used as inorganic fibers. All of the nanoparticles were added at 1 wt% with respect to the PLA matrix in order to be able to compare their effect. The main aim of this work was to study the morphological, thermal and mechanical properties of the different systems, looking for differences between the effects of the addition of organic or inorganic nanoparticles. No differences were found in either the glass transition temperature or the melting temperature between the different electrospun systems. However, systems reinforced with both neat and functionalized CNC exhibited an enhanced degree of crystallinity of the electrospun fibers, by up to 12.3%. From a mechanical point of view, both organic and inorganic nanoparticles exhibited a decreased elastic modulus and tensile strength in comparison to neat electrospun PLA fibers, improving their elongation at break. Furthermore, all of the organic and inorganic reinforced systems disintegrated under composting conditions after 35 days.

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Section: Introductionmentioning

confidence: 99%

PLA Electrospun Fibers Reinforced with Organic and Inorganic Nanoparticles: A Comparative Study

et al. 2021

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“…This indicates that other factors are more relevant for determining CTS clarification property. Based on literature, two main parameters seem to strongly affect colloids-CTS interaction, namely the chitosan DDA and the pH of reaction [33]. However, A8 demonstrated a degree of deacetylation similar to A7 ( Figure 2) while its clarification power is considerably lower.…”

Section: Figurementioning

confidence: 86%

“…However, no studies explored whether and how the choice of the acid used for CTS dissolution influences wine clarification. Clarification is a process that occurs in nature, is linked to the flocculation and precipitation of suspended colloids and chitosan is known to enhance this process by the instability generated by the interaction between colloids and NH2 residues of chitosan [33]. Chitosan physiochemical characteristics, such as degree of deacetylation and molecular mass as well, affect the clarification results [34].…”

Section: Wine Clarification Performancementioning

confidence: 99%

Shellfish Chitosan Potential in Wine Clarification

Vendramin¹,

Spinato²,

Vincenzi³

2021

Preprint

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Chitosan is a chitin-derived fiber, extracted from the shellfish shells, a by-product of fish industry, or from fungi grown in bioreactors. In oenology, it is used for the control of Brettanomyces spp., for the prevention of ferric, copper and protein casse and for clarification. The International Organisation of Vine and Wine established the exclusive utilization of fungal chitosan to avoid the eventuality of allergic reactions. This work focuses on the differences between two chitosan categories, fungal and animal chitosan, characterizing several samples in terms of chitin content and degree of deacety-lation. In addition, different acids were used to dissolve chitosans, and their effect on viscosity and on the efficacy in wine clarification were observed. Results demonstrated that, even if fungal and animal chitosans shared similar chemical properties (deacetylation degree and chitin content), they showed different viscosity depending on the acid used to dissolve them. A significant difference was discovered on their fining properties, as animal chitosans showed a faster and greater sedimentation compared to the fungal, independently from the acid used for their dissolution. This suggests that physic-chemical differences in the molecular structure occur between the two chitosan categories and that this affect significantly their technologic (oenological) properties.

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“…Therefore, in addition to pH control by Lt acidification, effective inhibition of MLF can be obtained when lactic acid production is higher than 4 g/L. Furthermore, other malic-acid-preserving additives such as fumaric acid or chitosan can be used to control MLF [ 54 ]; the former is in the final stages of evaluation at the OIV [ 55 ] and the latter is also authorized for organic wines. Additionally, it has been observed that fumaric acid production can be increased by engineered Sc to more than 5 g/L [ 56 ].…”

Section: Bioacidification By Lachancea Thermotolerans (Lt)mentioning

confidence: 99%

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

et al. 2021

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Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO2. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO2, which allows for lower total levels. The use of non-Saccharomyces yeasts, such as Lachancea thermotolerans, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on Brettanomyces. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by Brettanomyces.

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Relevance and perspectives of the use of chitosan in winemaking: a review

Cited by 37 publications

References 85 publications

PLA Electrospun Fibers Reinforced with Organic and Inorganic Nanoparticles: A Comparative Study

PLA Electrospun Fibers Reinforced with Organic and Inorganic Nanoparticles: A Comparative Study

Shellfish Chitosan Potential in Wine Clarification

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

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