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The use of chitosan in winemaking resulted in wines with higher glycerol and diacetyl content without increasing the concentration of ethanol, acetic acid, acetaldehyde or butanediol. YAN was lower in wines made with chitosan, which may mean an advantage for the microbial stability of the wines. Furthermore, the use of chitosan at the beginning of alcoholic fermentation did not increase the concentration of biogenic amines or the formation of ethyl carbamate in SO<jats:sub>2<\/jats:sub>\u2010free red wines.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The total or partial substitution of SO<jats:sub>2<\/jats:sub> for chitosan at the beginning of the alcoholic fermentation gives rise to quality red wines without negatively affecting their nitrogen fraction or their very important secondary fermentation products such as acetic acid or acetaldehyde. \u00a9 2020 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.10725","type":"journal-article","created":{"date-parts":[[2020,8,13]],"date-time":"2020-08-13T03:38:32Z","timestamp":1597289912000},"page":"1143-1149","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Effects of the pre\u2010fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of <scp>SO<\/scp><scp><sub>2<\/sub>\u2010<\/scp>free red wines"],"prefix":"10.1002","volume":"101","author":[{"given":"Lourdes","family":"Marchante","sequence":"first","affiliation":[{"name":"Instituto Regional de Investigaci\u00f3n y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF) IVICAM  Ciudad Real Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Adela","family":"Mena","sequence":"additional","affiliation":[{"name":"Instituto Regional de Investigaci\u00f3n y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF) IVICAM  Ciudad Real Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pedro M","family":"Izquierdo\u2010Ca\u00f1as","sequence":"additional","affiliation":[{"name":"Instituto Regional de Investigaci\u00f3n y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF) IVICAM  Ciudad Real Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Esteban","family":"Garc\u00eda\u2010Romero","sequence":"additional","affiliation":[{"name":"Instituto Regional de Investigaci\u00f3n y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF) IVICAM  Ciudad Real Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mar\u00eda Soledad","family":"P\u00e9rez\u2010Coello","sequence":"additional","affiliation":[{"name":"Food Technology, Facultad de Ciencias y Tecnolog\u00edas Qu\u00edmicas Universidad de Castilla\u2010La Mancha  Ciudad Real Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1219-0927","authenticated-orcid":false,"given":"Mar\u00eda Consuelo","family":"D\u00edaz\u2010Maroto","sequence":"additional","affiliation":[{"name":"Food Technology, Instituto Regional de Investigaci\u00f3n Cient\u00edfica Aplicada (IRICA) Universidad de Castilla\u2010La Mancha  Ciudad Real Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,9,12]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.09.018"},{"key":"e_1_2_6_3_1","doi-asserted-by":"crossref","first-page":"243","DOI":"10.5344\/ajev.1988.39.3.243","article-title":"Formation of ethyl carbamate precursors during grape juice (chardonnay) fermentation. 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