Abstract
Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuvant, chitosan efficacy also depends on the duration of its contact with the matrix. In the case of sparkling wines obtained following the traditional method, for instance, the addition of chitosan before the secondary fermentation would permit a prolonged contact of the polymer with wine and yeast lees. However, information on the effects of this practice on final products is totally unknown. In this work, the addition of chitosan during the secondary fermentation of a traditional sparkling wine production method has been investigated for its effects on both the physicochemical and sensory characteristics of the resulting wine. After 12 months of “sur lie” maturation, chitosan was found to increase the protein and amino acid content of wines up to about 50% and 9%, respectively, with limited change of phenolics and organic acids. Volatile compounds, particularly esters, were increased as well, which was reflected by higher values for fruity character and aroma intensity after sensory tests. Foaming features, evaluated by sensory and physical measurements, were also positively affected.
Highlights
The traditional method for sparkling wines production is based on two consecutive alcoholic fermentations (AF)
Secondary fermentation affects the foaming properties of final product since peptides, amino acids and polysaccharides released during autolysis may have a positive effect on height and persistence of the foam itself, further contributing to the overall perceived wine quality [5]
Our results suggested that the presence of chitosan during the secondary fermentation generally enhanced the release of volatile fatty acids (Figure 2), likely impacting the aromatic profile of wines [41]
Summary
The traditional method for sparkling wines production is based on two consecutive alcoholic fermentations (AF). Once secondary fermentation ends, bottled wines are subjected to a prolonged period in contact with dead yeast lees [3] during which autolysis of yeasts cells occurs. This leads to the release of various intracellular components such as nitrogen compounds, polysaccharides and some volatiles like terpenic and higher alcohols that impact the organoleptic properties of sparkling wines [2,4]. Secondary fermentation affects the foaming properties of final product since peptides, amino acids and polysaccharides released during autolysis may have a positive effect on height and persistence of the foam itself, further contributing to the overall perceived wine quality [5]
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