| abstract |
The present invention relates to a winemaking method that uses the traditional vinification process, except that, after fermentation, the wine is put into contact with a chitosan-based film and no sulphur dioxide is added to the wine. The present invention also relates to a method for producing the chitosan-based film by modifying chitosan with natural compounds that make it possible to produce chitosan films that are stable in an acid environment, have high antioxidant activity and retain antimicrobial activity. In one embodiment, the films are produced by covalently bonding to chitosan molecules that increase the insolubility of chitosan in an acid environment, such as genipin, and molecules with high antioxidant activity, such as caffeic acid or grape or wine extracts that are rich in compounds with antioxidant activity. |