https://doi.org/10.4081/ws.4574

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

Vol. 1 (2022): Regular Issue
Submitted: 16 July 2014
Accepted: 29 September 2014
Published: 15 December 2022
Brettanomyces bruxellensis, chitosan, wine aging
Abstract Views: 3271
PDF: 1233
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Authors

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.
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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Supporting Agencies

This work was carried out thanks to the collaboration of «Castello di Fonterutoli – Marchesi Mazzei» winery, Castellina in Chianti, Italy. Authors specially thank Dr Luca Biffi, chief winemaker, who took care of the trials.

How to Cite

Nardi, T., Vagnoli, P., Minacci, A., Gautier, S., & Sieczkowski, N. (2022). Evaluating the impact of a fungal-origin chitosan preparation on <i>Brettanomyces bruxellensis</i> in the context of wine aging. Wine Studies, 1. https://doi.org/10.4081/ws.4574
Copyright (c) 2014 Tiziana Nardi, Paola Vagnoli, Andrea Minacci, Sandrine Gautier, Nathalie Sieczkowski Creative Commons License

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