Effect of Chitosan on the Removal of Different Types of Tannins from Red Wines

Abstract

(1) Background: most premium red wines are rich in tannins but the effect of chitosan on these macromolecules is unknown. In this work, the effect of a treatment with 0.5 g/L of chitosan on red wines, W, enriched with condensed tannins, CT, ellagitannins, ET, and gallotannins, GT, was evaluated. In addition, to understand if the effect of C was stable during wine evolution, treated wines underwent an oxidative stress simulating an exposure to 18 mg/L of oxygen. (2) Methods: parameters describing the reactivity of phenolic compounds were determined: iron reactive phenolics, BSA reactive tannins, vanillin reactive tannins, and the saliva precipitation index. Individual anthocyanins, total and polymeric pigments and chromatic characteristics were evaluated to determine the influence of each treatment on colour parameters. (3) Results: a decrease in BSA reactive tannins after the addition of C was detected for all wines and the effect persisted after oxidation. W and CT wines previously treated with C and oxidized showed a significant decrease in the reactivity towards salivary proteins. C caused a lower formation of polymeric pigments in all wines. (4) Conclusion: these results suggest a possible use of C to treat wines very rich in condensed tannins and excessively astringent.

Keywords

• chitosan
• tannins
• protein reactivity
• salivary proteins
• red wine
• astringency