The activity of this PhD research focused on the endogenous and exogenous colloidal systems of wines. Particular attention was paid to tannins as substances naturally present in wine or added to the product as adjuvants. First, the work started with their characterization and then continued with the study of their interactions with other macromolecules, such as polysaccharides, using non conventional analytical techniques. Finally, the effect of these compounds on wine flavours was also considered. The results provided useful information for the management of the colloidal stabilization of wines
