Fractionation of Nanoparticle Matter in Red Wines Using Asymmetrical Flow Field-Flow Fractionation

Daniel E. Osorio-Macías, Dongsup Song, Johan Thuvander, Raúl Ferrer-Gallego, Jaeyeong Choi, José Mauricio Peñarrieta Loria, Lars Nilsson, Seungho Lee, Björn Bergenståhl

Research output: Contribution to journalArticlepeer-review

3 Scopus citations


The particle matter of wine is mainly composed of wine colloids and macromolecules. The present work develops a methodology using asymmetrical flow field-flow fractionation coupled with multi-angle light scattering, differential refractive index detector, and ultraviolet detector (AsFlFFF-MALS-dRI-UV) for the fractionation and determination of the molar mass, the hydrodynamic radius, and the apparent densities of the aggregates and macromolecules present in wine samples. The results from a set of six Argentinian high-altitude wines showed two main populations: the first population composed of wine colloids with higher UV-specific absorptivity and the second population composed of polysaccharides, such as arabinogalactans. The conformation results showed that population 1 consists of small and dense particles, while population 2 showed high molar masses and lower densities. The results demonstrated the use of AsFlFFF as a new, effective method for the fractionation and characterization of wine colloids and wine macromolecules in red wines with further potential applications.

Original languageEnglish
Pages (from-to)14564-14576
Number of pages13
JournalJournal of Agricultural and Food Chemistry
Issue number49
StatePublished - 9 Dec 2020

Bibliographical note

Funding Information:
The present study was supported by the Swedish International Development Cooperation Agency (SIDA) in a collaborative project between Universidad Mayor de San Andrés (UMSA, Bolivia) and Lund University (Sweden).

Publisher Copyright:
© 2020 American Chemical Society.


  • anthocyanin
  • AsFlFFF
  • polysaccharides
  • wine colloids
  • wine macromolecules


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