Red Wine Colloids: Advances in Characterization and Strategies for Colloidal Stability

Understanding the colloidal and macromolecular composition of red wine is a critical yet complex topic in modern enology. Wine colloids significantly influence sensory and physicochemical properties, including mouthfeel, astringency, color stability, and aging potential. This review summarizes recent advances in understanding how wine colloids form, evolve, and can be managed during winemaking. The effects of traditional practices, such as clarification and filtration, as well as emerging targeted approaches (e.g., enzymatic treatments), are discussed. Relevant literature was identified through PubMed, Scopus, and Google Scholar, focusing on studies related to red wine colloids. The analysis highlights the absence of standardized methods for achieving complete colloidal stabilization, largely due to the complexity and dynamic nature of colloidal interactions in wine. Despite progress in this field, further advances will require improved models that more accurately describe colloid behavior, supporting the development of effective stabilization strategies to preserve red wine quality.