Plant-Derived Biopolymers: The green revolution in wine production

In the pursuit of natural wine production, the modern oenology landscape is increasingly turning toward plant-derived biopolymers as both preventive and curative biological means. This shift is a response to growing consumer demand for healthier, non-allergenic, and non-synthetic alternatives in wine treatment processes.

Vegetal polysaccharides, particularly chitin and its derivatives such as chitosan and chitin-glucan, are emerging as significant players in the field of biopolymers. Their relevance has expanded over the past two decades, influencing a wide range of industries, including pharmaceuticals, food and beverage, environmental, agriculture, textiles, paper, and cosmetics. In oenology, their application is relatively novel, offering solutions for clarification, bacterial flora control, volatile acidity reduction due to acetic bacteria, heavy metal chelation, and more.

These substances are biodegradable and bioabsorbable, traits that align with the current era's prioritization of environmental protection and human health.

Innovations from the IOC Research Group

The International Oenological Codex (IOC) research group has developed an array of products harnessing the versatile properties of plant-derived chitosan. This includes its recently confirmed antiradical effect, showcased in a collaboration with the Edmund Mach Foundation through an enlightening oenological experiment.

NatjjaTM and Natjja FizzTM, as part of this innovation, are organic yeast nutrients where the specific fungal chitosan in the formulation plays an antiradical role. It contributes to reducing oxidative stress in yeast cells, optimizing the secondary metabolism for aromatic revelation, preserving released aromas, and ensuring smooth alcoholic fermentation.

Furthermore, IOC Sentinel is a breakthrough in managing bacterial flora pre and post-malolactic fermentation, particularly during the Charmat base preservation phase, where low SO2 levels are crucial for optimal secondary fermentation initiation. This natural and vegetal technological aid is composed of a chitin-derived polysaccharide blend.

Addressing Wine Clarification and Preservation

In static clarification or flotation operations, IOC's chitosan-containing clarifiers offer an effective solution to combat oxidation and maintain the freshness of stored wines, extending their shelf life. Products like No[OX], Qi-fino, Qi-trampa, and Qi-Up XC incorporate specific fungal chitosan to fight oxidative phenomena, target oxidizable polyphenolic fractions, and chelate metals that catalyze detrimental chemical reactions in wine.

The inclusion of these plant-based biopolymers in enology signifies a step towards more natural wine production, addressing the main challenges winemakers face daily while adhering to environmental and health-conscious practices.