Journal article published in Food Research International, volume 187, pp. 114414.

Authors: Matteo Marangon, Valentina Marassi, Barbara Roda, Andrea Zattoni, Pierluigi Reschiglian, Fulvio Mattivi, Luigi Moio, Arianna Ricci, Paola Piombino, Susana Río Segade, Simone Giacosa, Davide Slaghenaufi, Andrea Versari, Urska Vrhovsek, Maurizio Ugliano, Alberto De Iseppi, Christine Mayr Marangon and Andrea Curioni.

Abstract

Red wine colloids, crucial in determining wine quality and stability, are understudied due to inadequate techniques for studying them effectively in the natural wine environment. Recently, Asymmetrical Flow Field-flow Fractionation (AF4) with online multidetection has emerged as a novel analytical tool for quantifying, fractionating, and characterizing red wine colloids in their native state. This study aimed to characterize the colloidal composition of 24 monovarietal Italian wines produced without filtration, oak contact, fining treatments, malolactic fermentation, macerating enzymes or ageing on yeast lees. AF4 analysis allowed quantification and characterization of wine colloids based on light scattering signal (MALS; gyration radius − Rg), size (hydrodynamic radius – Rh) and absorbance (A₂₈₀ & A₅₂₀ nm). The results showed that each wine contained up to five distinct colloids’ populations, varying in size and gyration radii. Despite possessing very similar Rh, most colloids exhibited great differences in compactness, as indicated by their varying Rg values. Comparing the A₂₈₀ signal of whole wines to those of wines containing only species larger than 5 kDa (considered colloids) allowed to calculate the percentage of molecules involved in colloidal particles assembly, ranging from 1 to 44 % of the total A₂₈₀ absorbing compounds, reflecting the diversity among wines. The A₅₂₀ signal indicated the presence of polymeric pigments in the colloidal fraction. Notably, colored colloids all had Rg > 20 nm, indicating their association with other colloidal-forming compounds. This observation led to the conclusion that, apart from free anthocyanins and polymeric pigments, the color of red wines is also due to colloidal particles formed by the latter bound to proteins, with their quantity being highly variable across wines of different origin. These findings, which highlight the fundamental role of proteins in shaping the colloidal status of red wines, were utilized to propose an updated hypothetical model for colloidal aggregation in red wine.

Key words red wine colloids, proteins, polysaccharides, polymeric pigments, anthocyanins, D-Wines project

BibTeX entry: click to show

@article{
	2318_1974410,
	url = {https://hdl.handle.net/2318/1974410},
	author = {Marangon, Matteo and Marassi, Valentina and Roda, Barbara and Zattoni, Andrea and Reschiglian, Pierluigi and Mattivi, Fulvio and Moio, Luigi and Ricci, Arianna and Piombino, Paola and Río Segade, Susana and Giacosa, Simone and Slaghenaufi, Davide and Versari, Andrea and Vrhovsek, Urska and Ugliano, Maurizio and De Iseppi, Alberto and Mayr Marangon, Christine and Curioni, Andrea},
	title = {Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection},
	year = {2024},
	journal = {Food Research International},
	volume = {187},
	abstract = {Red wine colloids, crucial in determining wine quality and stability, are understudied due to inadequate techniques for studying them effectively in the natural wine environment. Recently, Asymmetrical Flow Field-flow Fractionation (AF4) with online multidetection has emerged as a novel analytical tool for quantifying, fractionating, and characterizing red wine colloids in their native state. This study aimed to characterize the colloidal composition of 24 monovarietal Italian wines produced without filtration, oak contact, fining treatments, malolactic fermentation, macerating enzymes or ageing on yeast lees. AF4 analysis allowed quantification and characterization of wine colloids based on light scattering signal (MALS; gyration radius − Rg), size (hydrodynamic radius – Rh) and absorbance (A₂₈₀ & A₅₂₀ nm). The results showed that each wine contained up to five distinct colloids’ populations, varying in size and gyration radii. Despite possessing very similar Rh, most colloids exhibited great differences in compactness, as indicated by their varying Rg values. Comparing the A₂₈₀ signal of whole wines to those of wines containing only species larger than 5 kDa (considered colloids) allowed to calculate the percentage of molecules involved in colloidal particles assembly, ranging from 1 to 44 \% of the total A₂₈₀ absorbing compounds, reflecting the diversity among wines. The A₅₂₀ signal indicated the presence of polymeric pigments in the colloidal fraction. Notably, colored colloids all had Rg > 20 nm, indicating their association with other colloidal-forming compounds. This observation led to the conclusion that, apart from free anthocyanins and polymeric pigments, the color of red wines is also due to colloidal particles formed by the latter bound to proteins, with their quantity being highly variable across wines of different origin. These findings, which highlight the fundamental role of proteins in shaping the colloidal status of red wines, were utilized to propose an updated hypothetical model for colloidal aggregation in red wine.},
	keywords = {red wine colloids, proteins, polysaccharides, polymeric pigments, anthocyanins, D-Wines project},
	doi = {10.1016/j.foodres.2024.114414},
	pages = {114414}
}

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