Related Experiment Video
Updated: May 3, 2026
09:26
Synthesis and Characterization of Supramolecular Colloids
Published on: April 22, 2016
9.5K
Red Wine Colloids: Advances in Characterization and Strategies for Colloidal Stability
Sara Zanella1,2, Andrea Curioni1,2, Matteo Marangon1,2
1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy.
Journal of Agricultural and Food Chemistry
|May 1, 2026
Summary
This review explores red wine colloids, crucial for wine quality. Current methods lack standardization for complete colloidal stabilization due to complex interactions.
Area of Science:
- Enology and Wine Chemistry
- Colloid and Macromolecular Science
Background:
- Wine colloids significantly impact sensory attributes (mouthfeel, astringency) and physicochemical properties (color stability, aging).
- Understanding colloidal and macromolecular composition is vital for modern enology and wine quality preservation.
Purpose of the Study:
- To review recent advances in the formation, evolution, and management of red wine colloids.
- To discuss the impact of traditional and emerging winemaking practices on wine colloidal stability.
Main Methods:
- Literature review of studies on red wine colloids identified via PubMed, Scopus, and Google Scholar.
- Analysis of traditional (clarification, filtration) and targeted (enzymatic treatments) approaches.
Main Results:
- Significant progress has been made in understanding wine colloid behavior.
- Standardized methods for complete colloidal stabilization are currently lacking.
- Colloidal interactions in wine are complex and dynamic, hindering stabilization efforts.
Conclusions:
- Further research requires improved models to accurately describe colloid behavior.
- Effective stabilization strategies are needed to maintain red wine quality.
- Advances in understanding wine colloids will support better winemaking practices.
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