Red wine contains both small molecules and larger colloidal particles formed by proteins, polysaccharides, and tannins, which are key to wine stability, sensory properties, and colour. While the roles of polysaccharides and phenolics have been well studied, proteins have been less explored due to analytical challenges and assumptions about their insolubility. This research aims to clarify the structure, composition, and formation mechanisms of red wine colloids, and to propose an updated model of colloidal aggregation, offering a new conceptual framework for understanding colloidal behaviour in red wines.
The role of protein-phenolic interactions in the formation of red wine colloidal particles
Matteo Marangon;
2025
Abstract
Red wine contains both small molecules and larger colloidal particles formed by proteins, polysaccharides, and tannins, which are key to wine stability, sensory properties, and colour. While the roles of polysaccharides and phenolics have been well studied, proteins have been less explored due to analytical challenges and assumptions about their insolubility. This research aims to clarify the structure, composition, and formation mechanisms of red wine colloids, and to propose an updated model of colloidal aggregation, offering a new conceptual framework for understanding colloidal behaviour in red wines.
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