Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation

Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuvant, chitosan efficacy also depends on the duration...

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Bibliographic Details
Published in:	Foods
Main Authors:	Antonio Castro Marín, Claudio Riponi, Fabio Chinnici
Format:	Article
Language:	English
Published:	MDPI AG 2020-08-01
Subjects:	chitosan sparkling wine foamability sensory
Online Access:	https://www.mdpi.com/2304-8158/9/9/1174

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