The role of protein-phenolic interactions in the formation of red wine colloidal particles

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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Bibliographic Details
Main Authors: Matteo Marangon, Valentina Marassi, Fulvio Mattivi, Christine Mayr Marangon, Luigi Moio, Barbara Roda, Luca Rolle, Maurizio Ugliano, Andrea Versari, Sara Zanella, Andrea Curioni
Format: Article
Language:English
Published: International Viticulture and Enology Society 2025-04-01
Series:OENO One
Subjects:
red wine colloids
protein-tannin interactions
Asymmetrical Flow-Field Flow Fractionation (AF4)
colour stability
Macrowine 2025
Online Access:https://oeno-one.eu/article/view/8485
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