The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans
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View abstract on PubMed
Summary
This summary is machine-generated.Chitosan significantly impacts wine quality by accelerating fermentation and increasing lactic acid production in Lachancea thermotolerans strains. This study details chitosan
Area Of Science
- Enology
- Food Science
- Microbiology
Background
- Chitosan is a biopolymer with potential applications in winemaking.
- Lachancea thermotolerans is a yeast species used in wine fermentation.
- Understanding the impact of chitosan on L. thermotolerans is crucial for optimizing wine quality.
Purpose Of The Study
- To investigate the effects of chitosan on key chemical parameters during wine fermentation by multiple L. thermotolerans strains.
- To determine strain-specific responses to chitosan supplementation.
Main Methods
- Wine fermentation trials using different L. thermotolerans strains.
- Addition of chitosan during fermentation.
- Analysis of chemical parameters including organic acids, nitrogen compounds, and volatile compounds.
Main Results
- Chitosan accelerated fermentation kinetics across all tested L. thermotolerans strains.
- Significant increases in lactic acid (41-97%), total acidity (28-60%), and malic acid consumption (9-20%) were observed.
- Chitosan enhanced the production of i-butanol (32-65%), 3-methylbutanol (33-63%), and lactic acid ethyl ester (58-91%).
Conclusions
- Chitosan significantly influences wine fermentation by L. thermotolerans, affecting acid profiles, nitrogen metabolism, and volatile composition.
- The specific effects of chitosan are strain-dependent, highlighting the need for strain selection in winemaking applications.
- Chitosan shows potential as a tool to modulate wine characteristics and improve fermentation performance.
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