FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




An attempt to apply chitosan in a dissolved form to stabilize wines


The objective of this paper was to investigate a possibility of applying chitosan in a dissolved form to stabilize wines, and to determine effects of stabilization methods applied on the content of selected components of wines. Red chokeberry and white apple wines from the Polish wineries were used in the experiments. A low-viscous chitosan and a chitosan in the form of a Profloc preparation (product of a Begerow company) were used as fining agents. Gelatine, widely used in wine technology, was also utilized for comparison. The adsorbents were applied in combination with bentonite and soliquid silicic acid. In all the methods utilized, doses of fining substances applied were determined on the basis of test fining procedures. Three series of experiments were conducted. In the wines analysed, substances applied caused a decrease in the contents of phenolic compounds, alcohol, and total nitrogen; they also produced a slight increase in the pH value, and a slight decrease in the total acidity, and in the content of elements. No statistically significant changes were stated in the content of total extract, nor in the amounts of ash and its alkalinity; the sensory assessment results did not differ statistically significantly. It was found that the dissolved chitosan, in combination with bentonite and soliquid silicic acid, can be used as a fining agent, and it can replace gelatine while stabilizing wines. The fact that it is necessary to choose individual doses for each container make it difficult to carry out the entire stabilization process.


wine, fining, methods of stabilization, chitosan