Chitin Glucan & Chitosan
Chitosan is used as a fining agent in the process of making and clarifying wine. Chitosan reduces oxidized polyphenolics. It is also used to help reduce traces of copper in bottled wine and prevent spoilage. Recognised by the OIV, Chitin (Chitosan) is permitted for use in grape wine in over 40 countries worldwide.
Chitin-glucan is of fungus origin and is a natural polymer, the main component of the cellular walls of Aspergillus niger. It is initially extracted and purified from the mycelium of Aspergillus niger. This fungal resource is a by-product of the citric acid produced for the food and pharmaceutical markets. Chitin-glucan is composed of polysaccharides chitin (repeat units Nacetyl-D-glucosamine) and 1,3-ß-glucan (repeat unit D-glucose). The two polymers are covalently connected and form a three-dimensional network. The chitin/glucan ratio ranges from 25:75 to 60:40 (m/m). It is used as a fining agent of musts during racking in order to reduce the colloid content and cloudiness. It is also used for stabilising wines prior to bottling after alcoholic fermentation. This polymer has a stabilising capacity with respect to ferric breakages. It also helps eliminate undesirable compounds such as heavy metals (lead, cadmium), mycotoxins, etc.
Chitosan, a natural polysaccharide prepared of fungal origin, is initially extracted and purified from reliable and abundant food or biotechnological fungal sources such as Agaricus bisporus or Aspergillus niger. Chitosan is obtained by hydrolysis of a chitin-rich extract. Chitin is a polysaccharide composed of several N-acetyl-D-glucosamine units interconnected by ßà (1.4) type linkages. Chitosan is composed of glucosamine sugar units (deacetylated units) and N-acetyl-D-glucosamine units (acetylated units) interconnected by ßà (1.4) type linkages. It is used as a fining agent in the treatment of musts for flotation clarification to reduce cloudiness and the content of unstable colloids. It is also used for stabilising wines. This polymer actually helps eliminate undesirable micro-organisms such as Brettanomyces.
Synonym(s): Chitin-Glucan, Chitosan: deacetylchitin, chitopearl, chitopharm, poliglusam
CAS Number: Chitin: 1398-61-4; Chitin-glucan: 9041-22-9; Chitosan: 9012-76-4
E Number: Not available at this time
INS Number: Not available at this time
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Clarification Chitin-Glucan : processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Chitosan: The maximum dose used must not exceed 100 g/hl Chitin-Glucan: The maximum dose used must not exceed 100 g/hl
FIVS
Classification Category 4 – Not naturally occurring in grapes and treatment residual in wine Recommended Usage Not available at this time
As outlined in the OIV’s International Code of Oenological Practices, Chitin-Glucan is used:
As a natural polymer, the main component of the cellular walls of Aspergillus niger. It is initially extracted and purified from the mycelium of Aspergillus niger. This fungal resource is a by-product of the citric acid produced for the food and pharmaceutical markets.
As outlined in the OIV’s International Code of Oenological Practices, Chitosin is used:
As a fining agent in the treatment of musts for flotation clarification to reduce cloudiness and the content of unstable colloids. It is also used for stabilising wines. This polymer actually helps eliminate undesirable micro-organisms such as Brettanomyces.
Usage in Winemaking:
Chitosan is used as a fining agent in the process of making and clarifying wine. Chitosan reduces oxidized polyphenolics. It is also used to help reduce traces of copper in bottled wine and prevent spoilage. Chitosan combined with colloidal silica is becoming a popular fining agent for white wines, because chitosan does not require acidic tannins (found primarily in red wines) with which to flocculate.
See FIVS technical papers for more information - click here.
