## 4 Conclusions  
The overall results showed that post fermentation fining of red wines with chitosan up to 500 mg/L could marginally influence the final color of the product mainly by reducing the co-pigmentation via absorption of the cofactors responsible of this phenomenon, namely hydroxycinnamic acids, flavonoids and ellagic acid. At the doses adopted, titratable acidity of KT wines was up to 0.28 g/L lower than control samples, while KTS tended to affect this parameter to a lesser extent. The addition of chitosan did not appear to negatively impact the volatile components, also contributing to slightly decrease the concentration of 4-EP and 4-EG. Little differences were recorded in relation to the mode of addition and based on these results it can be concluded that, when used in red wines to reduce either contaminants or microbial spoilage, chitosan does not substantially impair the overall physical-chemical features and quality of wines. Further experiments are being developed by our group in order to assess its effectiveness on ageing, color stabilization and astringency of red wines. Conceptualization, A.C.M. and F.C. ; data curation, A.C.M. and F.C. ; formal analysis, A.C.M. ; funding acquisition, F.C. ; investigation, A.C.M. ; methodology, F.C. ; resources, F.C. ; supervision, F.C. ; writing-original draft, A.C.M. ; writing-review and editing, A.C.M. and F.C. All authors have read and agreed to the published version of the manuscript. This research received no external funding. The authors declare no conflict of interest. Food and Drug Administration GRAS Notice GRN 397. Available online: [[https://www.accessdata.fda.gov/scripts/fdcc/?set=GRASNotices&id=397](https://www.accessdata.fda.gov/scripts/fdcc/?set=GRASNotices&id=397)]([https://www.accessdata.fda.gov/scripts/fdcc/?set=GRASNotices&id=397](https://www.accessdata.fda.gov/scripts/fdcc/?set=GRASNotices&id=397)) (accessed on 24 August 2020). * Commission Regulation (EU) 53/2011 of 21 January 2011. _Off. J. Eur. Union_**2011**, L19/1-L19/6. * [PERSON] and [PERSON] (2007) [PERSON]; [PERSON] Chitosan, chitin-glucan and chitin effects on minerals (iron, lead, cadmium) and organic (ochratoxin A) contaminants in wines. _Eur. Food Res. Technol._**2007**, _226_, 681-689. [CrossRef]
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