Evaluación del proceso de estandarización del uso de quitosano en vinos de alta gama.
Brettanomyce is a yeast that causes one of the main alterations in wines, since by producing phenolic compounds, it affects their composition, taste and smell. Indeed, the biosynthesis of volatile phenols is carried out from hydroxycinnamic acids and in red wines the content of these compounds is hi...
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| Format: | info:eu-repo/semantics/bachelorThesis |
| Langue: | Spanish / Castilian |
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Universidad Catolica de Cuyo. Facultad Don Bosco.
2026
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| Accès en ligne: | http://hdl.handle.net/20.500.14811/50 |
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| Résumé: | Brettanomyce is a yeast that causes one of the main alterations in wines, since by producing phenolic compounds, it affects their composition, taste and smell. Indeed, the biosynthesis of volatile phenols is carried out from hydroxycinnamic acids and in red wines the content of these compounds is higher. Furthermore, as it is a very slow-growing yeast, the alteration occurs mainly during storage and especially the aging of the wine, common in high-end red wines. As a corrective measure for this range of wines, chitosan of fungal origin is used, which has a biological and physical effect to eliminate Brettanomyces. To prevent the appearance of brett, the use of chitosan at a dose of 2 gr/Hl, free anhydrides between 35-38 and with the correct application of POES is an excellent combination as a preventive measure for brettanomyces. And in the event that brettanomyces is already present, a dose of 4gr/Hl of chitosan, homogenized for 10 days and subsequent racking, allows the elimination of brettanomyces from the wine. |
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