Part of sulfur dioxide used to preserve wine reacts with several wine compounds and it is not anymore active and capable of performing its antioxidant and antiseptic functions. In this work, with the aim to decrease the amount of SO₂-bound to acetaldehyde, the use of chitosan in pre and post fermentative phases during the production of Aglianico red wine was investigated. Two winemaking batches, one made of 100% of healthy grapes and one composed of 50% healthy grapes and 50% berries damaged by acid rot, were considered. Results highlight that the use of chitosan just after the end of the fermentation allowed a lower production of SO₂-bound to acetaldehyde in finished wines. Furthermore, when chitosan was used in post-fermentative phases, a higher content of polymeric pigments and a lower content of tannins reactive towards proteins was observed. All these effects were less evident when partially acid rot contaminated grapes were used.

中文翻译：

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壳聚糖在红酒生产中替代亚硫酸盐的功效

用于保存葡萄酒的二氧化硫的一部分会与几种葡萄酒化合物发生反应，并且不再具有活性，并且能够发挥其抗氧化和防腐功能。在这项工作中，为了减少与乙醛结合的SO ₂的量，研究了在Aglianico红葡萄酒生产过程中发酵前和发酵后壳聚糖的使用。考虑了两批酿酒，其中一批是由100％的健康葡萄制成，另一批是由50％的健康葡萄和50％的酸腐烂浆果组成。结果表明，在发酵结束后立即使用壳聚糖可降低SO _2的产生-与成品酒中的乙醛结合。此外，当将壳聚糖用于发酵后阶段时，观察到较高含量的聚合颜料和较低含量的对蛋白质具有反应性的单宁。当使用部分被酸腐烂污染的葡萄时，所有这些影响都不太明显。