Shellfish Chitosan Potential in Wine Clarification

Chitosan is a chitin-derived fiber, extracted from the shellfish shells, by-product of fish industry, or fungi grown in bioreactors. In oenology, it used for control Brettanomyces spp., prevention ferric, copper, and protein casse clarification. The International Organisation Vine Wine established exclusive utilization fungal chitosan to avoid eventuality allergic reactions. This work focuses on differences between two categories, animal chitosan, characterizing several samples terms chitin content degree deacetylation. addition, different acids were dissolve chitosans, their effect viscosity efficacy wine clarification observed. results demonstrated that even if chitosans shared similar chemical properties (deacetylation content), they showed depending molecular weight but also acid them. A significant difference was discovered fining properties, as faster greater sedimentation compared ones, independently dissolution. suggests physical–chemical structure occur categories this significantly affects technologic (oenological) properties.