Quantcast

Is Chitosan an alternative wine spoilage agent? Some scientist say "Yes"

Wine Making Talk

Help Support Wine Making Talk:

Steve Wargo

Enthusiast DIYer
Joined
May 24, 2019
Messages
81
Reaction score
60
Location
Michigan
I came across this webinar while searching for alternatives to Lysozyme and Malolactic Fermentation. Link to the video presentation that speaks to the antimicrobial ability of Chitosan
60-minute informational webinar that will include the following topics:
  • Microbial control
  • Alternatives to SO2
  • Malolactic bacteria spoilage
  • Brettanomyces spoilage

 

ZebraB

Senior Member
Joined
Jul 13, 2019
Messages
135
Reaction score
99
Location
Near Seattle WA
Interesting but still unsure about a few things.... I really would prefer not using SO2 if possible so this intrigues me.

1) The gram negative bacteria (Acetobacter and Glucanobacter) requires 30 g/HL to be effective but these chitosan products have a legal limit of 15 & 20 g/HL. I'm still to new at this to know how much of these Gram + cause problems other than the invasion of fruit flies. So I wonder is this is really a concern about spoilage if using this instead of SO2 if there are not fruit flies.

2) The study shows how it prevents MLF but it also states about using it to help prevent spoilage during cold soak for red wine. Likely timing and dosage similar to SO2 but not sure what the dosage and timing should be. Also wonder about impact with different yeast stains.

As always more to learn. One of the reasons I like this hobby. Need to go down the rabbit hole a little farther before adopting.
 

Steve Wargo

Enthusiast DIYer
Joined
May 24, 2019
Messages
81
Reaction score
60
Location
Michigan
Interesting but still unsure about a few things.... I really would prefer not using SO2 if possible so this intrigues me.

1) The gram negative bacteria (Acetobacter and Glucanobacter) requires 30 g/HL to be effective but these chitosan products have a legal limit of 15 & 20 g/HL. I'm still to new at this to know how much of these Gram + cause problems other than the invasion of fruit flies. So I wonder is this is really a concern about spoilage if using this instead of SO2 if there are not fruit flies.

2) The study shows how it prevents MLF but it also states about using it to help prevent spoilage during cold soak for red wine. Likely timing and dosage similar to SO2 but not sure what the dosage and timing should be. Also wonder about impact with different yeast stains.

As always more to learn. One of the reasons I like this hobby. Need to go down the rabbit hole a little farther before adopting.
I think the video was published 2/2020. So this might be fairly new information available for a few home winemakers. I use Chitosan as a clearing agent, good to know that it adds some spoilage protection. Also, interesting is the bacteria SO2 resistance mentioned in the video.
 

Venatorscribe

bucket chemist
Joined
Oct 1, 2016
Messages
273
Reaction score
231
I came across this webinar while searching for alternatives to Lysozyme and Malolactic Fermentation. Link to the video presentation that speaks to the antimicrobial ability of Chitosan
60-minute informational webinar that will include the following topics:
  • Microbial control
  • Alternatives to SO2
  • Malolactic bacteria spoilage
  • Brettanomyces spoilage

Thanks for the reference to the webinar. Incredibly informative. That has changed a bit of my thinking, as I choose not to filter my wines. i have some Pinot Noir in bulk at present which needs bottling so I may give it the Chitosan treatment this week and bottle next month.cheers again for the reference video
 
Top