BACKGROUND Different red winemaking were carried out to evaluate the effect of the prefermentative addition of chitosan as alternative to the use of SO2 on secondary products of alcoholic fermentation, yeast-available nitrogen (YAN), biogenic amines and ethyl carbamate of the final wines. RESULTS Wines elaborated with chitosan had greater total acidity, and higher contents of tartaric and succinic acids than those elaborated only with SO2 . The use of chitosan in winemaking gave rise wines with higher glycerol and diacetyl content without increasing the concentration of ethanol, acetic acid, acetaldehyde nor butanediol. The YAN was lower in wines elaborated with chitosan, which can mean an advantage for the microbial stability of the wines. Moreover, the use of chitosan at the beginning of alcoholic fermentation did not increase the concentration of biogenic amines and the formation of ethyl carbamate in SO2 free red wines CONCLUSION: The total or partial replacement of SO2 by chitosan at the beginning of alcoholic fermentation give rise to quality red wines, without negatively affecting their nitrogen fraction or very important secondary fermentation products, such as acetic acid or acetaldehyde. This article is protected by copyright. All rights reserved.

中文翻译：

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壳聚糖对无SO 2 红葡萄酒含氮组分及二次发酵产物的影响

背景 开展不同的红葡萄酒酿造以评估优选添加壳聚糖作为替代使用 SO2 对酒精发酵副产物、酵母有效氮 (YAN)、生物胺和最终葡萄酒的氨基甲酸乙酯的影响。结果 用壳聚糖精制的葡萄酒比仅用 SO2 精制的葡萄酒具有更高的总酸度，以及更高的酒石酸和琥珀酸含量。壳聚糖在酿酒中的使用在不增加乙醇、乙酸、乙醛和丁二醇的浓度的情况下产生了具有更高甘油和二乙酰含量的葡萄酒。用壳聚糖精制的葡萄酒的 YAN 较低，这可能意味着葡萄酒的微生物稳定性有优势。而且，在酒精发酵开始时使用壳聚糖不会增加不含 SO2 的红葡萄酒中生物胺的浓度和氨基甲酸乙酯的形成 结论：在酒精发酵开始时壳聚糖全部或部分替代 SO2 会提高质量红葡萄酒，不会对其氮含量或非常重要的二次发酵产物（如乙酸或乙醛）产生负面影响。本文受版权保护。版权所有。如醋酸或乙醛。本文受版权保护。版权所有。如醋酸或乙醛。本文受版权保护。版权所有。