Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging

  • Tiziana Nardi | tnardi@lallemand.com Lallemand Inc. Italia, Castel d’Azzano (VR), Italy.
  • Paola Vagnoli Lallemand Inc. Italia, Castel d’Azzano (VR), Italy.
  • Andrea Minacci ISVEA Srl, Poggibonsi (SI), Italy.
  • Sandrine Gautier KitoZyme, Herstal, Belgium.
  • Nathalie Sieczkowski Lallemand SAS, Blagnac, France.

Abstract

Brettanomyces bruxellensis and the consequences of its development in wines are a continuous threat for wine quality. In this context, chitosan of fungal origin was introduced as a new tool to control B. bruxellensis in the context of winemaking. Recent studies have showed the impact of a fungal origin chitosan application on wines contaminated with B. bruxellensis, leading to the elimination of B. bruxellensis cells. In these studies, the chitosan preparation was added, the wine racked off after 10 days and the efficiency of the treatment was evaluated in a short delay after the treatment. This study focused on the evaluation of the impact of different addition protocols of an enological chitosan preparation on B. bruxellensis population evolution and volatile phenols content along the aging, up to 9 months. The results confirm the interest of fungal origin chitosan as a preventive tool to control B. bruxellensis in the context of wine aging.

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Published
2014-12-15
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Section
Brief Reports
Keywords:
Brettanomyces bruxellensis, chitosan, wine aging
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How to Cite
Nardi, T., Vagnoli, P., Minacci, A., Gautier, S., & Sieczkowski, N. (2014). Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging. Wine Studies, 3(1). https://doi.org/10.4081/ws.2014.4574