Lárez Velásquez C. Chitosan and its applications in oenology. OENO One. 2023;57(1):121-132. doi: 10.20870/oeno-one.2023.57.1.7262.
This comprehensive review explores the multifaceted applications of chitosan in winemaking. Derived from chitin, chitosan is utilized in various oenological processes, including:
- Inhibition of Chemical and Enzymatic Browning: Chitosan effectively prevents undesirable color changes in wines by inhibiting oxidative reactions.
- Control of Harmful Microorganisms: It exhibits antimicrobial properties, aiding in the suppression of spoilage organisms and enhancing wine stability.
- Clarification and Stabilization: Chitosan serves as a fining agent, improving wine clarity and stability by facilitating the removal of suspended particles.
The review also discusses the regulatory status of chitosan in oenology and its potential impact on wine quality.
Keywords: Chitosan, winemaking, browning inhibition, antimicrobial, clarification, stabilization