Red wine is a complex matrix containing macromolecules such as condensed tannins and polysaccharides. Wine macromolecular components and their interactions have been reported to impact taste properties such as astringency but the colloidal systems formed in wine are not well known. A key prerequisite to characterize these systems is the ability to work under analytical conditions as close as possible to the colloid environment, preserving the sample structure and limiting the denaturation of macromolecular complexes. A method of Asymmetric Flow Field-Flow Fractionation (AF4) coupled with UV detection, multi-angle light scattering (MALS), and differential refractometer index (dRI) (AF4-UV-MALS-dRI) has been developed to analyse macromolecules, including tannins and polysaccharides, and macromolecular complexes, in red wine. This method separates objects according to their hydrodynamic radius and does not require calibration to determine molecular weight (M_w). AF4 can provide native separation of wine colloidal matter while working with simulated wine as mobile phase. The channel was equipped with a 350-µm spacer and the membrane made in regenerated cellulose had a cut-off of 5kDa. Different parameters of crossflow rate were investigated using a generic red wine to optimize separation conditions. Then, purified fractions of polysaccharides and tannins were analysed using the selected AF4 parameters. The comparison of the peaks obtained for these fractions and for the wine sample allowed us to determine the retention time associated with these macromolecules. The AF4 fractogram of wine was divided into four fractions. The first three were assigned to higher M_w tannins coeluted with lower M_w polysaccharides such as rhamnogalacturonan II (F1), to intermediate M_w polysaccharides (F2), and to higher M_w mannoproteins (F3) whereas the last fraction (F4) was not identified. Furthermore, our results have shown that AF4-UV-MALS-dRI could be an efficient technique to separate large size tannins as well as polysaccharides and macromolecular complexes

红酒是一种复杂的基质，含有大分子，例如单宁和多糖。据报道，葡萄酒中的大分子成分及其相互作用会影响口感，如涩味，但在葡萄酒中形成的胶体系统尚不为人所知。表征这些系统的关键先决条件是能够在尽可能接近胶体环境的分析条件下工作，保留样品结构并限制大分子复合物变性的能力。已开发出一种结合UV检测，多角度光散射（MALS）和微分折光仪指数（dRI）（AF4-UV-MALS-dRI）的非对称流场流分馏（AF4）方法来分析大分子，包括红酒中的单宁和多糖以及高分子复合物。_w）。AF4可以在模拟酒作为流动相的同时提供葡萄酒胶体物质的自然分离。该通道配有350 µm垫片，由再生纤维素制成的膜的截留值为5kDa。使用通用红酒研究了错流速率的不同参数，以优化分离条件。然后，使用所选的AF4参数分析多糖和单宁的纯化级分。比较这些馏分和葡萄酒样品的峰，可以确定与这些大分子相关的保留时间。葡萄酒的AF4分形图分为四个部分。前三个被分配到较高的中号_W¯¯与低位M共洗脱丹宁_{w ^}多糖，如鼠李糖半乳糖醛酸聚糖II（F1），中间M _w多糖（F2）和更高M _w的甘露糖蛋白（F3），而最后一个组分（F4）尚未确定。此外，我们的结果表明，AF4-UV-MALS-dRI可能是分离大尺寸单宁以及多糖和大分子复合物的有效技术