Lorenza Allen,* Gianni Triulzi, Alessandra Basana, Carla Villanueva, and Florencia Cremades
*Enartis, 7795 Bell Rd Windsor, CA 95492, Windsor, CA, 95492
(lorenza.allen@enartis.com)

Pre-activated chitosan of fungal origin has demonstrated potential in controlling a wide spectrum of bacteria, non-Saccharomyces yeast, Brettanomyces, Botrytis cinerea, volatile acidity, and volatile sulfur compounds (VSCs) during wine production, particularly in light of the challenges posed by climate change. The increasing pH levels in wine due to climate change increase the risk of microbial spoilage and reduce the efficacy of sulfur dioxide (SO2). A wine with a pH of 4 requires up to four times as much SO2 as a wine with a pH of 3.2. EnartisStab Micro M is a preparation of pre-activated chitosan that offers an alternative to SO2. It provides antioxidant, antioxidasic, and antimicrobial protection comparable to SO2, but is independent of wine pH. Even at pH of 3.9, it effectively controls microbes. Furthermore, it can limit oxidation reactions by chelating metals such as copper and iron, which are catalysts of enzymatic and non-enzymatic oxidation reactions. This is useful as climate chaos and organic farming causes increased copper use in vineyards. Furthermore, low quantities of available free SO2 can result in a higher risk of oxidation and a shorter shelf life of the finished product. This is where the addition of Hideki, an innovative tannin, can be particularly beneficial. With its high degree of purification and strong antioxidant protection, Hideki allows free SO2 to last longer.

Using pre-activated chitosan of fungal origin in conjunction with Hideki offers a promising solution for controlling bacteria, yeast, fungus, volatile acidity, and VSCs during wine production. With its effectiveness, allergen-free and vegan-friendly status, and improved sensory qualities of the final product, it provides a sustainable and effective alternative to traditional winemaking techniques. This is especially crucial in light of the challenges posed by climate change to wine production.

Funding Support: Enartis