Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio

Abstract In order to evaluate the effect of application chitosan red wines with different initial composition, four showing tannins/anthocyanins ratio ( T / A ) ranging from 0.15 2.44 were treated this amino polysaccharide. As one main factors involved in wine ageing is oxidation, even a forced oxidation test was applied on all samples. The addition determined decrease total phenolic compounds mainly due adsorption protein-reactive tannins which decreased 10 50% value. previous lower production acetaldehyde after confirming antioxidant activity samples higher probably involvement reactions flavanols and anthocyanins giving polymeric pigments. These results suggest possible use content reactive towards proteins and, contemporary, act as antioxidant.