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Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine646.74 kB
Published VersionCC BY V4.0, Open Access
Journal article
Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine
Oeno One, Vol.57(3), pp.255-268
2023
Abstract
Chitosan is a fining agent used in winemaking, although its use in juice and wine beyond fining has been limited until now. Therefore, this study's first aim was to determine if chitosan derived from Agaricus bisporus (button mushrooms) could reduce caffeic and caftaric acid concentrations in Pinot noir grape juice (Study A). The second aim was to determine if chitosan, when added to base wine, could influence the synthesis of furan-derived compounds during storage (Study B). In Study A, Pinot noir grape juice was stored at 10 °C for 18 hours after the following treatments: control (no addition), bentonite/activated charcoal (BAC), low molecular weight (< 3 kDa; LMW) chitosan, med. MW (250 kDa; MMW) chitosan, and high MW (422 kDa; HMW) chitosan (all 1 g/L additions). Caftaric acid was decreased, and total amino acid concentration was increased in the LMW chitosan-treated juice, while the estimated total hydroxycinnamic acid content, turbidity, and browning were decreased in the MMW chitosan-treated juice compared to the control. In Study B, Pinot noir base wine destined for sparkling wine was stored at 15 and 30 °C for 90 days with the following treatments: control (no addition), LMW chitosan, MMW chitosan, and HMW chitosan (all 1 g/L additions). The three chitosan treatments stored at 30 °C had increased furfural, homofuraneol, and 5-methylfurfural formation in the base wine compared to the control. At 15 °C, furfural and homofuraneol had greater concentrations in all chitosan-treated wines after 90 days of storage. Our results demonstrate the potential of mushroom-derived chitosan to remove caftaric acid from grape juice and suggest that chitosan can influence the synthesis of furan-derived compounds in wine after short-term storage.
Details
- Title
- Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine
- Authors
- Jacob Mederios (Author) - Brock UniversityShufen Xu (Author) - Brock UniversityGary Pickering (Author) - University of the Sunshine Coast, Queensland, Sustainability Research ClusterBelinda Kemp (Corresponding Author) - National Institute of Agricultural Botany
- Publication details
- Oeno One, Vol.57(3), pp.255-268
- Publisher
- Institut des Sciences de la Vigne et du Vin (I S V V)
- Date published
- 2023
- DOI
- 10.20870/oeno-one.2023.57.3.7565
- ISSN
- 2494-1271
- Copyright note
- This article is published under the Creative Commons licence (CC BY 4.0).
- Grant note
- RGPIN-2018-04783 / National Sciences and Engineering Research Council of Canada (NSERC) MVIP-336-074-052 / Ontario Grape and Wine Research Inc. (OGWRI)
- Organisation Unit
- University of the Sunshine Coast, Queensland; Sustainability Research Cluster
- Language
- English
- Record Identifier
- 99968897602621
- Output Type
- Journal article
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