Chitooligosaccharide as A Possible Replacement for Sulfur Dioxide in Winemaking
Source abstract
Abstract
Sulfur dioxide (SO2) has been used for centuries as a preservative in winemaking. However, the addition of SO2 is associated with allergic reactions and can negatively affect wine quality. In our work, chitooligosaccharide (COS) was applied as an alternative to SO2 in winemaking, and its antimicrobial activity during winemaking was investigated in comparison with the action of SO2. The optimal concentration of COS was identified as 500 mg/L. The antimicrobial effect of COS was evaluated using known and our own separated wine spoilage organisms. The antimicrobial effect of 500 mg/L COS was found to be comparable with that of 100 mg/L SO2. Furthermore, using 500 mg/L COS as an additive during winemaking did notinfluence the cell growth of Saccharomyces cerevisiae. Therefore, COS can be used as an additive in winemaking.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Postharvest Quality and Shelf Life Management · Fermentation and Sensory Analysis
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
Funding
Natural Sciences Foundation of China · High Level Talent Innovation and Entrepreneurship Program Supported by Dalian
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