The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

Abstract

This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, α-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.

Biological Deacidification Strategies for White Wines

“…In accordance with previous works (Benito et al, 2016a;Scansani et al, 2020), the Sc. pombe pure culture (SP) produced lower concentrations of most higher alcohols compared to the treatments involving S. cerevisiae or involving the sequential inoculation of L. thermotolerans and Sc.…”

“…The following yeast and bacterial strains were used for the experimental fermentations of the white grape musts: Saccharomyces cerevisiae Lalvin QA23 ® (Lallemand, Montreal, Canada), Schizosaccharomyces pombe V2 (Benito et al, 2014a(Benito et al, , 2016bScansani et al, 2020), Lachancea thermotolerans Concerto TM (Hansen, Hoersholm, Denmark), Oenococcus oeni (commercial strain) and Lactiplantibacillus plantarum (commercial strain). Due to a confidentiality agreement with the supplier, the names of the lactic acid bacteria may not be mentioned.…”

“…The determination of ester, higher alcohol and fatty acid concentrations was carried out at Hochschule Geisenheim University (Germany) by the Department of Microbiology and Biochemistry according to Rapp et al (1994) with modifications (Kanter et al, 2020;Scansani et al, 2020). A gas chromatograph GC 5890 Series II (Hewlett-Packard, Palo Alto, USA) was used.…”

“…pombe is historically known as a high producer of acetic acid, reaching levels of 1 g/L (Benito et al, 2014b;Minnaar et al, 2017a;Miljić et al, 2017), recent studies have shown satisfactory results with regard to acetic acid levels. Some studies reported final acetic concentrations varying from 0.07 g/L to 0.2 g/L (Benito et al, 2016b;Du Plessis et al, 2017b;Scansani et al, 2020). The low acetic acid production by Sc.…”

Microbial stabilisation of white wine by filtration through silica microparticles functionalised with natural antimicrobials

“…In addition to conventional stabilisation techniques, other non-thermal technologies are being explored including pulsed electric fields, high pressure, ultrasound or UV irradiation, and natural products, such as bacteriocin, lysozyme, chitosan or phenolic compounds (Bartowsky, 2009;Paulin et al, 2020;Scansani, Rauhut, Brezina, Semmler, & Benito, 2020). Grape phenolic compounds are important for the colour, flavour, astringency and bitterness of the wine (Ugliano & Henschke, 2009).…”