Micronised Chitosan Powder for Brettanomyces Control
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Solution Overview
Problem
Current methods for controlling Brettanomyces yeasts in fermentation products, such as wine, are ineffective as they require high concentrations of chitosan, alter organoleptic qualities, and do not provide long-term protection against contamination, posing challenges for industrial-scale application in the liquid food industry.
Innovation Solution
A chitosan powder with particle sizes between 0.1 and 200 micrometers, preferably less than 50 microns, is used as a processing aid to selectively inhibit Brettanomyces yeasts at low concentrations, ensuring food safety without degrading the quality of treated liquids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high concentrations of chitosan (30 to 100g/hL) are used to control Brettanomyces yeasts, then the antimicrobial effect is improved, but the organoleptic qualities of the food liquid are altered and the cost increases
Solution Approach 1:
The invention changes the particle size parameter of chitosan from conventional large particles to microparticles with diameter less than 5 μm. This parameter change enables the chitosan to achieve effective antimicrobial activity against Brettanomyces yeasts at much lower concentrations (0.1 to 6 g/L) while avoiding the harmful organoleptic alterations caused by high concentrations, thus resolving the technical contradiction between reliability and harmful effects
Solution Approach 2:
The invention applies local quality by creating chitosan microparticles with specific localized properties (size < 5 μm) that enable selective interaction with Brettanomyces yeasts. The microparticle form allows the chitosan to concentrate its antimicrobial action specifically on the target yeast cells without broadly affecting other components of the food liquid, thereby maintaining organoleptic qualities while achieving reliable antimicrobial control
2Adaptability or versatility
If high concentrations of chitosan are used to achieve broad spectrum inhibition, then the antimicrobial coverage is improved, but the concentration required becomes economically unviable for industrial use
Solution Approach 1:
By changing the particle size parameter to microparticles (< 5 μm), the invention dramatically reduces the quantity of chitosan needed from 30-100g/hL to 0.1-6 g/L while maintaining broad spectrum inhibition capability. This parameter change improves the efficiency of chitosan utilization, making the treatment economically viable for industrial application
3Reliability
If conventional chitosan treatments are applied to control Brettanomyces populations, then the yeast growth is inhibited temporarily, but the protection is not sustained and subsequent contamination occurs
Solution Approach 1:
The invention changes the particle size parameter to microparticles (< 5 μm) which provides sustained release and prolonged contact with Brettanomyces yeast cells. This parameter change extends the duration of protective action, preventing subsequent contamination and maintaining reliable control over extended periods, thus resolving the contradiction between control effectiveness and protection duration
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The chitosan powder effectively reduces Brettanomyces populations to below detection thresholds, allowing for continued fermentation without disturbing the process, and can be easily separated from the treated liquid, maintaining the quality and safety of food products.
Implementation Method 1
The antibacterial and antifungal properties of chitosan have been widely studied and documented and are now well recognized. Chitosan is known for its antimicrobial effect, in a relatively short time, when it is used in solution with organic acids
Implementation Method 2
can be easily separated from the treated liquid
Data Source
AI summary
The invention relates to a chitosan in the form of a micronised powder, to the use thereof to combat certain yeasts, such as Brettanomyces, and to a method for the treatment of a liquid food. In particular, the invention relates to a water-insoluble chitosan in the form of a micronised powder having a grain size of between 5 and 50 micrometres and to the use thereof in the treatment of liquid foods and/or to combat Brettanomyces.