Antioxidant and Antibacterial Effects of Wine Added with Chitooligosaccharide
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Abstract:
The effects of chitooligosaccharides on the antioxidant and bacteriostatic effects of wine were investigated. The effects of chitooligosaccharide as antioxidant and bacteriostatic agent in wine were evaluated by DPPH, hydroxyl radical scavenging rate and bacteriostatic rate. The results showed that chitooligosaccharide had good antioxidant and bacteriostatic properties. For antioxidant evaluation, the proanthocyanidins reducing power, DPPH and hydroxyl radical scavenging rate of the wine samples added with chitooligosaccharide increased by 107.97%, 14.23%, 3.96% and 4.48%, respectively. For bacteriostasis, the colony count of the strain was negatively correlated with the concentration of chitooligosaccharide. When the concentration of chitooligosaccharide exceeded 500 mg/L, all types of spoilage bacteria could be inhibited. The effects of chitosan oligosaccharide on wine flavor were also examined. The changes of organic acids, flavor substances and biogenic amines in wine were tested by high performance liquid chromatography and gas chromatography. The results showed that the contents of tartaric acid, ketoglutaric acid, malic acid and succinic acid in the aged wine were increased by 0.01~1.52 mg/mL compared with fresh wine, the content of ethyl acetate, propanol, isobutanol, isoamyl acetate, isoamyl alcohol decreased by 0.13~1.44 mg/mL, histamine content increased by 7.35 mg/L, the content of organic acids, flavor substances and biogenic amines in aged wines with chitosan oligosaccharides was not significantly different from that of fresh wines. Our studies on the antioxidant and bacteriostatic properties of chitooligosaccharide in wine suggest that chitooligosaccharide could be a new preservative used in wine that may be a replacement to SO2.
