2026-06-28T10:11:38Zhttps://docta.ucm.es/rest/oai/request
oai:docta.ucm.es:20.500.14352/1068482025-03-18T13:25:40Zcom_20.500.14352_14col_20.500.14352_15
Docta Complutense author Vicente, Javier author Vladic, Luka author Marquina Díaz, Domingo author Brezina, Silvia author Rauhut, Doris author Benito, Santiago 2024-07-18T09:38:06Z 2024-07-18T09:38:06Z 2024-03-23 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 2304-8158 10.3390/foods13070987 https://hdl.handle.net/20.500.14352/106848 https://doi.org/10.3390/ foods13070987 https://www.mdpi.com/2304-8158/13/7/987 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 eng Attribution 4.0 International The influence of chitosan on the chemical composition of wines fermented with Lachancea thermotolerans journal article 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URL https://docta.ucm.es/bitstreams/feef9fe3-014e-42e7-8446-0c687a752718/download File MD5 73f899d7f2c948a27a815119091e85c6 4785531 application/pdf Influence_Chitosan.pdf URL https://docta.ucm.es/bitstreams/bd3286e4-2676-4b1f-aa82-684726337008/download File MD5 7be5960a1b91ebeee419d60d531a05be 116023 text/plain Influence_Chitosan.pdf.txt