In the sprawling vineyards of Italy, a quiet revolution is brewing, one that could redefine how we understand and produce red wine. At the heart of this transformation is a team of researchers led by Matteo Marangon from the University of Padova, who have been delving into the microscopic world of red wine colloids. Their findings, published in the journal ‘OENO One’ (which translates to ‘Wine One’), promise to shake up the wine industry, offering new insights into the stability and color of red wines.
Colloids, tiny particles suspended in wine, play a pivotal role in determining a wine’s quality and longevity. However, their composition and formation have long remained a mystery. Marangon and his team, as part of the D-Wines project, set out to change that. They analyzed over 100 monovarietal wines from 10 Italian red grape varieties, focusing on the interactions between proteins, polysaccharides, and tannins—the key players in colloid formation.
Their work revealed a diverse landscape of colloidal particles across different wines. “We found that all proteins in the wines exist as high molecular weight aggregates, likely including tannins,” Marangon explained. This discovery led them to categorize the wines into two groups based on the electrophoretic mobility of these protein aggregates, a finding that could have significant implications for winemaking practices.
One of the most intriguing aspects of their research involved the use of Asymmetrical Flow-Field Flow Fractionation (AF4) with online multidetection. This advanced technique allowed the team to isolate and characterize red wine colloids in their native state, providing a unprecedented look at their diversity. “The diversity of colloidal populations across wines was attributed to the varying proportions of proteins, polysaccharides, and phenolics present,” Marangon noted. This diversity is not just academic; it directly impacts the color and stability of red wines, two critical factors in the commercial success of any wine.
The researchers proposed an updated model for colloidal particles in red wines, suggesting that their formation occurs through the assembly of protein-tannin sub-aggregates, followed by their interaction with polysaccharides. This model challenges existing theories and offers a new framework for understanding how compositional differences among grape varieties shape colloidal structures.
So, what does this mean for the wine industry? For one, it opens up new avenues for improving wine quality and stability. Winemakers could potentially manipulate the content of protein-reactive tannins in grapes to influence colloidal structures, thereby enhancing color stability and overall wine quality. This could lead to more consistent and high-quality wines, a boon for both producers and consumers.
Moreover, this research sets the stage for future developments in the field. As we look towards Macrowine 2025, an international conference on wine chemistry and biochemistry, the insights from Marangon’s team will undoubtedly spark further research and innovation. The wine industry is on the cusp of a new era, one where the microscopic world of colloids could hold the key to unlocking the full potential of red wines.
In the end, it’s not just about the wine in your glass; it’s about the science behind it. And as Marangon and his team continue to unravel the mysteries of red wine colloids, they are not just advancing our understanding of wine—they are shaping the future of the wine industry.