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Chitooligosaccharide as A Possible Replacement for Sulfur Dioxide in Winemaking

School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
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Authors to whom correspondence should be addressed.
These authors contributed equally to the work.
Appl. Sci. 2020, 10(2), 578; https://doi.org/10.3390/app10020578
Received: 9 December 2019 / Revised: 9 January 2020 / Accepted: 10 January 2020 / Published: 13 January 2020
(This article belongs to the Section Food Science and Technology)
Sulfur dioxide (SO2) has been used for centuries as a preservative in winemaking. However, the addition of SO2 is associated with allergic reactions and can negatively affect wine quality. In our work, chitooligosaccharide (COS) was applied as an alternative to SO2 in winemaking, and its antimicrobial activity during winemaking was investigated in comparison with the action of SO2. The optimal concentration of COS was identified as 500 mg/L. The antimicrobial effect of COS was evaluated using known and our own separated wine spoilage organisms. The antimicrobial effect of 500 mg/L COS was found to be comparable with that of 100 mg/L SO2. Furthermore, using 500 mg/L COS as an additive during winemaking did notinfluence the cell growth of Saccharomyces cerevisiae. Therefore, COS can be used as an additive in winemaking. View Full-Text
Keywords: sulfur dioxide; chitooligosaccharide; antimicrobial effect; winemaking; wine spoilage organism sulfur dioxide; chitooligosaccharide; antimicrobial effect; winemaking; wine spoilage organism
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MDPI and ACS Style

Hao, Z.; Zhang, Y.; Sun, Z.; Li, X. Chitooligosaccharide as A Possible Replacement for Sulfur Dioxide in Winemaking. Appl. Sci. 2020, 10, 578.

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