Nutrition & Food

·

Study

Oyster Mushroom Chitosan Clears Haze in White Wine

Oyster Mushroom Chitosan Clears Haze in White Wine

Oyster mushroom

What they found

Chitosan from oyster mushroom by-products reduced protein haze in white wines by up to 44% with less aroma loss than bentonite.

Chitosan from oyster mushroom by-products reduced protein haze in white wines by up to 44% with less aroma loss than bentonite.

The number

reduced protein haze in white wines by up to 44%

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Pleurotus ostreatus

Pleurotus ostreatus

Compound

chitosan

chitosan

Published in

ScienceDirect

ScienceDirect

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Wine Waste Upgrade

Wine Waste Upgrade

Mushroom waste can replace traditional wine clarifiers by reducing wine loss, protecting flavor, and turning agricultural by-products into a cleaner, circular solution. Chitosan extracted from oyster mushroom (Pleurotus ostreatus) by-products reduced protein haze in white wines by up to 44%, cut haze-forming PR proteins by as much as 51%, and preserved color and total polyphenols across three wine varieties. Compared to bentonite clay, mushroom-derived chitosan caused far less aroma loss while key flavor compounds stayed above sensory thresholds.

Mushroom waste can replace traditional wine clarifiers by reducing wine loss, protecting flavor, and turning agricultural by-products into a cleaner, circular solution. Chitosan extracted from oyster mushroom (Pleurotus ostreatus) by-products reduced protein haze in white wines by up to 44%, cut haze-forming PR proteins by as much as 51%, and preserved color and total polyphenols across three wine varieties. Compared to bentonite clay, mushroom-derived chitosan caused far less aroma loss while key flavor compounds stayed above sensory thresholds.

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