ReviewJournal of agricultural and food chemistry2026
Red Wine Colloids: Advances in Characterization and Strategies for Colloidal Stability.
Review in Journal of agricultural and food chemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.