Exploring the nature and mechanism of formation of red wine colloids: implications for stability and quality

Red wine can be seen as a complex colloidal system, with colloids influencing key sensory properties and stability. Despite their importance, the mechanisms underlying colloid formation and the role of macromolecules remain unclear. This PhD project aims to investigate the nature, formation, and stability of red wine colloids using analytical chemistry, spectroscopy, chromatography, and particle analysis. The study will assess how wine composition, winemaking practices, and storage conditions affect colloidal behaviour. The goals are to advance understanding of colloid formation mechanisms and develop targeted strategies to manage colloidal phenomena, ultimately improving wine quality and production efficiency for the industry.