Unstable by Nature, Stable by Design: Exogenous Tannin Application in Friularo DOCG for Colloidal Management

Colloidal stability is a key factor in wine making production, especially for red wine, where the presence of unstable compounds can lead to turbidity and visible sediment over time. These visual defects can negatively influence consumers' perception of quality, affect the appearance of the product, and create commercial issues for wineries. To prevent such instabilities, oenological adjuvants are commonly used as clarifying agents. However, in recent years, interest in natural alternative solutions that can ensure stability without impacting the wine’s sensory properties has grown. This thesis explores the use of exogenous tannins, with different origins and application methods, as a possible tool for controlling colloidal stability. The experimental work was carried out on Friularo DOCG, a red wine, with the aim of assessing the effects of specific tannin-based treatments on colloidal behaviour of the wine.