RT Journal Article
T1 The influence of chitosan on the chemical composition of wines fermented with Lachancea thermotolerans
A1 Vicente, Javier
A1 Vladic, Luka
A1 Marquina Díaz, Domingo
A1 Brezina, Silvia
A1 Rauhut, Doris
A1 Benito, Santiago
AB Chitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of Lachancea thermotolerans. The impact of chitosan on these parameters varies depending on the specific strain studied. We observed that, under the influence of chitosan, the fermentation kinetics accelerated for all examined strains. The formation of lactic acid increased by 41% to 97% across the studied L. thermotolerans strains, depending on the specific strain. This effect also influenced acidity-related parameters such as total acidity, which increased by 28% to 60%, and pH, which experienced a decrease of over 0.5 units. The consumption of malic acid increased by 9% to 20% depending on the specific strain of L. thermotolerans. Nitrogen consumption also rose, as evidenced by all L. thermotolerans strains exhibiting a residual value of Primary Amino Nitrogen (PAN) of below the detection limit, and ammonia consumption increased by 90% to 100%, depending on the strain studied. However, certain parameters such as acetic acid, succinic acid, and glycerol showed contradictory results depending on the strain under investigation. In terms of volatile composition, chitosan supplementation led to increased production of i-butanol by 32% to 65%, 3-methylbutanol by 33% to 63%, and lactic acid ethyl ester by 58% to 91% across all studied strains of L. thermotolerans. Other analyzed aroma compounds exhibited varying changes depending on the specific strain of L. thermotolerans
PB MDPI
SN 2304-8158
YR 2024
FD 2024-03-23
LK https://hdl.handle.net/20.500.14352/106848
UL https://hdl.handle.net/20.500.14352/106848
LA eng
NO Vicente, J.; Vladic, L.; Marquina, D.; Brezina, S.; Rauhut, D.; Benito, S. The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans. Foods 2024, 13, 987. https://doi.org/10.3390/ foods13070987
NO Javier Vicente ha realizado esta investigación con una beca de la Universidad Complutense de Madrid (CT58/21-CT59/21)
NO Ministerio de Ciencia e Innovación (España)
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 31 dic 2025