Use of chitosan-phytate polymer in oenology
AssigneeESSECO S.r.l.
InventorsGianni TRIOLI, Marco Cesare MANFREDINI
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Abstract
The invention relates to the use of a polymer obtained from the cross-linking reaction between chitosan or a derivative thereof, for example carboxymethyl chitosan, and phytic acid or a salt thereof, to prevent and/or to mitigate the phenomena of oxidation of a fermented beverage, preferably an alcoholic fermented beverage. The alcoholic fermented beverage can be red, white or rosé wine. The polymer of the invention acts by removing the iron ion, which is the cause of oxidative phenomena.
Claims11
Use of a polymer obtained from the cross-linking reaction between chitosan and/or a derivative thereof, preferably carboxymethyl chitosan, and phytic acid or a salt thereof, to prevent and/or to mitigate oxidation of a fermented beverage, preferably an alcoholic fermented beverage, more preferably wine.
Use of a polymer obtained by the cross-linking reaction between chitosan and/or a derivative thereof, preferably carboxymethyl chitosan, and phytic acid or a salt thereof, to remove the iron ion from a fermented beverage, preferably from an alcoholic fermented beverage, more preferably from wine.
Use of a polymer obtained by the cross-linking reaction between chitosan and/or a derivative thereof, preferably carboxymethyl chitosan, and phytic acid or a salt thereof, to extend the shelf life of a fermented beverage, preferably an alcoholic fermented beverage, more preferably wine.
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Dependencies are inferred from the claim text.