Chitooligosaccharide as A Possible Replacement for Sulfur Dioxide in Winemaking

Sulfur dioxide (SO₂) has been used for centuries as a preservative in winemaking. However, the addition of SO₂ is associated with allergic reactions and can negatively affect wine quality. In our work, chitooligosaccharide (COS) was applied as an alternative to SO₂ in winemaking, and its antimicrobial activity during winemaking was investigated in comparison with the action of SO₂. The optimal concentration of COS was identified as 500 mg/L. The antimicrobial effect of COS was evaluated using known and our own separated wine spoilage organisms. The antimicrobial effect of 500 mg/L COS was found to be comparable with that of 100 mg/L SO₂. Furthermore, using 500 mg/L COS as an additive during winemaking did notinfluence the cell growth of <i>Saccharomyces cerevisiae</i>. Therefore, COS can be used as an additive in winemaking.

Abstract licence: CC BY

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