The role of protein-phenolic interactions in the formation of red wine colloidal particles
Colloids play a crucial role in red wine quality and stability, yet their composition and formation mechanisms remain poorly understood. Recent studies from the D-Wines (Diversity of the Italian Wines) project aimed to elucidate the structure, composition, and formation mechanisms of red wine collo...
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| Language: | English |
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International Viticulture and Enology Society
2025-04-01
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| Series: | OENO One |
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| Online Access: | https://oeno-one.eu/article/view/8485 |
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| author | Matteo Marangon Valentina Marassi Fulvio Mattivi Christine Mayr Marangon Luigi Moio Barbara Roda Luca Rolle Maurizio Ugliano Andrea Versari Sara Zanella Andrea Curioni |
| author_facet | Matteo Marangon Valentina Marassi Fulvio Mattivi Christine Mayr Marangon Luigi Moio Barbara Roda Luca Rolle Maurizio Ugliano Andrea Versari Sara Zanella Andrea Curioni |
| author_sort | Matteo Marangon |
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Colloids play a crucial role in red wine quality and stability, yet their composition and formation mechanisms remain poorly understood. Recent studies from the D-Wines (Diversity of the Italian Wines) project aimed to elucidate the structure, composition, and formation mechanisms of red wine colloids by analysing monovarietal wines from 10 Italian red grape varieties. Colloid-forming molecules, specifically proteins, polysaccharides, and tannins, were examined in over 100 wines, showing a wide diversity across the samples. Electrophoretic analysis demonstrated that all proteins in the wines exist as high molecular weight aggregates, likely including tannins. Moreover, the wines could be categorised into two groups based on the electrophoretic mobility of the protein aggregates, which appeared to be related to the quantity of protein-reactive tannins in each variety. Asymmetrical Flow-Field Flow Fractionation (AF4) with online multidetection was used to isolate and characterise red wine colloids in their native state, revealing diverse colloidal populations across wines. This diversity was attributed to the varying proportions of proteins, polysaccharides, and phenolics present in the colloidal particles. These latter were coloured, indicating the presence of red pigments in the colloids. A correlation analysis of the compositional data of the wines and their colloidal particles indicated that the association of proteins with polymeric pigments should be important for red wine colour. Overall, the findings led to the proposal of an updated model for colloidal particles in red wines, suggesting that the process for their formation occurs through the assembly of protein-tannin sub-aggregates, followed by their interaction with polysaccharides. The compactness of these colloidal particles has been linked to the wine’s protein content, with colloidal particles containing higher protein levels being less compact. These findings suggest that proteins likely play a role in determining the structure and properties of red wine colloidal particles. Moreover, this study provides an updated framework for understanding how compositional differences among grape varieties, particularly the content of protein-reactive tannins, shape colloidal structures, ultimately impacting key wine quality parameters such as colloidal stability and colour.
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| format | Article |
| id | doaj-art-be49d343f5a141579edb20ab44591f63 |
| institution | OA Journals |
| issn | 2494-1271 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj-art-be49d343f5a141579edb20ab44591f632025-08-20T02:19:06ZengInternational Viticulture and Enology SocietyOENO One2494-12712025-04-0159210.20870/oeno-one.2025.59.2.8485The role of protein-phenolic interactions in the formation of red wine colloidal particlesMatteo Marangon0https://orcid.org/0000-0001-5358-2428Valentina Marassi1https://orcid.org/0000-0001-8742-3708Fulvio Mattivi2https://orcid.org/0000-0003-4935-5876Christine Mayr Marangon3Luigi Moio4Barbara Roda5Luca Rolle6https://orcid.org/0000-0002-6075-079XMaurizio Ugliano7Andrea Versari8https://orcid.org/0000-0003-2960-0619Sara Zanella9https://orcid.org/0009-0007-5709-2558Andrea Curioni10https://orcid.org/0000-0002-0450-2046Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy / Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, via XXVIII Aprile 14, 31015 Conegliano, ItalyDepartment of Chemistry “G. Ciamician”, University of Bologna, 40126, Bologna, ItalyMetabolomic Unit, Research Innovation Centre, Fondazione Edmund Mach, via Mach 1, 38098 San Michele all’Adige, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, ItalyDepartment of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino, ItalyDepartment of Chemistry “G. Ciamician”, University of Bologna, 40126, Bologna, ItalyDepartment of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, ItalyDepartment of Biotechnology, University of Verona, 37134 Verona, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy / Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, via XXVIII Aprile 14, 31015 Conegliano, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy / Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, via XXVIII Aprile 14, 31015 Conegliano, Italy Colloids play a crucial role in red wine quality and stability, yet their composition and formation mechanisms remain poorly understood. Recent studies from the D-Wines (Diversity of the Italian Wines) project aimed to elucidate the structure, composition, and formation mechanisms of red wine colloids by analysing monovarietal wines from 10 Italian red grape varieties. Colloid-forming molecules, specifically proteins, polysaccharides, and tannins, were examined in over 100 wines, showing a wide diversity across the samples. Electrophoretic analysis demonstrated that all proteins in the wines exist as high molecular weight aggregates, likely including tannins. Moreover, the wines could be categorised into two groups based on the electrophoretic mobility of the protein aggregates, which appeared to be related to the quantity of protein-reactive tannins in each variety. Asymmetrical Flow-Field Flow Fractionation (AF4) with online multidetection was used to isolate and characterise red wine colloids in their native state, revealing diverse colloidal populations across wines. This diversity was attributed to the varying proportions of proteins, polysaccharides, and phenolics present in the colloidal particles. These latter were coloured, indicating the presence of red pigments in the colloids. A correlation analysis of the compositional data of the wines and their colloidal particles indicated that the association of proteins with polymeric pigments should be important for red wine colour. Overall, the findings led to the proposal of an updated model for colloidal particles in red wines, suggesting that the process for their formation occurs through the assembly of protein-tannin sub-aggregates, followed by their interaction with polysaccharides. The compactness of these colloidal particles has been linked to the wine’s protein content, with colloidal particles containing higher protein levels being less compact. These findings suggest that proteins likely play a role in determining the structure and properties of red wine colloidal particles. Moreover, this study provides an updated framework for understanding how compositional differences among grape varieties, particularly the content of protein-reactive tannins, shape colloidal structures, ultimately impacting key wine quality parameters such as colloidal stability and colour. https://oeno-one.eu/article/view/8485red wine colloidsprotein-tannin interactionsAsymmetrical Flow-Field Flow Fractionation (AF4)colour stabilityMacrowine 2025 |
| spellingShingle | Matteo Marangon Valentina Marassi Fulvio Mattivi Christine Mayr Marangon Luigi Moio Barbara Roda Luca Rolle Maurizio Ugliano Andrea Versari Sara Zanella Andrea Curioni The role of protein-phenolic interactions in the formation of red wine colloidal particles OENO One red wine colloids protein-tannin interactions Asymmetrical Flow-Field Flow Fractionation (AF4) colour stability Macrowine 2025 |
| title | The role of protein-phenolic interactions in the formation of red wine colloidal particles |
| title_full | The role of protein-phenolic interactions in the formation of red wine colloidal particles |
| title_fullStr | The role of protein-phenolic interactions in the formation of red wine colloidal particles |
| title_full_unstemmed | The role of protein-phenolic interactions in the formation of red wine colloidal particles |
| title_short | The role of protein-phenolic interactions in the formation of red wine colloidal particles |
| title_sort | role of protein phenolic interactions in the formation of red wine colloidal particles |
| topic | red wine colloids protein-tannin interactions Asymmetrical Flow-Field Flow Fractionation (AF4) colour stability Macrowine 2025 |
| url | https://oeno-one.eu/article/view/8485 |
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