Grape seed proteins: a new fining agent for astringency...

Australian Journal of Grape and Wine Research 2013 / 06 Vol. 19; Iss. 2

Grape seed proteins: a new fining agent for astringency reduction in red wine

Vincenzi, S., Dinnella, C., Recchia, A., Monteleone, E., Gazzola, D., Pasini, G., Curioni, A.
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Volume:
19
Language:
english
Journal:
Australian Journal of Grape and Wine Research
DOI:
10.1111/ajgw.12030
Date:
June, 2013
File:
PDF, 488 KB
english, 2013
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