Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO2 -free red wines.
Lourdes MarchanteAdela MenaPedro M Izquierdo-CañasEsteban García-RomeroMaría Soledad Pérez-CoelloMaría Consuelo Díaz-MarotoPublished in: Journal of the science of food and agriculture (2020)
The total or partial substitution of SO2 for chitosan at the beginning of the alcoholic fermentation gives rise to quality red wines without negatively affecting their nitrogen fraction or their very important secondary fermentation products such as acetic acid or acetaldehyde. © 2020 Society of Chemical Industry.