Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine

Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine

Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from <i>Aspergillus niger</i> is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigate...

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Bibliographic Details
Main Authors: Francesco Tedesco, Rocchina Pietrafesa, Gabriella Siesto, Carmen Scieuzo, Rosanna Salvia, Patrizia Falabella, Angela Capece
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Beverages
Subjects:
chitosan
non-<i>Saccharomyces</i> yeasts
sulphur dioxide wine fermentation
cell viability
Online Access:https://www.mdpi.com/2306-5710/10/4/105
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