Chitosan is an active highly charged polysaccharide that has initially been developed in oenology to eliminate the spoilage yeast B. bruxellensis. However, different forms of chitosan exist, some complying with EU regulation for their use in wines, others not. Moreover, with the trend in oenology of limiting SO2, more and more questions arise as to the impact of chitosan on other microorganisms of the grape and wine environment.

We investigated the antimicrobial efficiency of chitosan on a large oenological microbial collection, englobing technological as well as spoilage microorganisms. Results show that most species are affected at least transiently. Furthermore, a high variability prevails within most species and sensitive, intermediate and tolerant strains can be observed. This study also highlights different efficiencies depending on the wine parameters or the winemaking stage, giving important indications on which winemaking issues can be solved using chitosan.

Chitosan treatment does not seem to be appropriate to limit the musts microbial pressure and Saccharomyces cerevisiae cannot be stopped during alcoholic fermentation, especially in sweet wines. Likewise, acetic acid bacteria are poorly impacted by chitosan. After alcoholic fermentation, chitosan can efficiently limit non-Saccharomyces yeast and lactic acid bacteria but special care should be given as to whether malolactic fermentation is wanted or not. Indeed, O. oeni can be severely impacted by chitosan, even months after treatment.

Finally, this study highlights the crucial importance of the chitosan type used in its efficiency towards microbial stabilization. While a high molecular weight chitosan has limited antimicrobial properties, a chitosan with a much lower one, complying with EU and OIV regulation and specifications for its use in wine is much more efficient.