Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

M Angélica M Rocha,Cláudia Nunes,Manuel A Coimbra,Sílvia M Rocha

doi:10.3390/app11146294

M Angélica M Rocha, Cláudia Nunes + Show 2 more

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https://doi.org/10.3390/app11146294

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Abstract

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

Highlights

Chitosan has legal application as clarifying agent in wine industry [1,2,3,4]
These results may be explained by the reaction of amino group of chitosan with the aldehyde group of Ara resulting in the furfural formation
Chitosan crosslinked with genipin (Ch-Ge) films, when immersed in wines, modify their volatile composition through the formation and retention of compounds

Summary

Introduction

Chitosan has legal application as clarifying agent in wine industry [1,2,3,4]. several other different applications [5] have been proposed exploiting its properties, as complexing [6,7], preservative [8,9], and encapsulating agent [10,11] in wines, as in beverages in general [12].For wine, the chitosan from Aspergillus niger, was authorised by International Organisation of Vine and Wine, with a maximum concentration of 1 g/L [13], marketed as Oneobrett® and BactilessTM brands. The reticulation of chitosan with genipin, forming acidic aqueous resistant chitosan-genipin (Ch-Ge) films [19], has been proposed for white wine preservation due to metal complexation properties [20], which is on the basis of the antimicrobial and anti-oxidant activities of the films [21]. This reticulation allows the use of chitosan from different origins than fungi, including seafood because the allergic response triggered by tropomyosin [22] does not occur, allowing its use as a technological adjuvant in wines that can be taken by seafood allergic patients [23]

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