Chitosan in sparkling winemaking: innovation in clarification and microbial control
Presented by
Description
Fungal chitosan is a wine additive used to eliminate unwanted molecules (copper, ochratoxin) or microorganisms that alter the quality of wines. We will first review the regulatory texts governing its use and the oenological codex recommendations. Then, we’ll examine its mode of action and effectiveness, with a specific regard to the many microorganisms encountered throughout the winemaking processes. Finally the effects of chitosan treatment on the sensory qualities of wines will be questioned.
