Grape seed proteins: a new fining agent for astringency reduction in red wine
Version of Record online: 13 MAY 2013
© 2013 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 19, Issue 2, pages 153–160, June 2013
How to Cite
Vincenzi, S., Dinnella, C., Recchia, A., Monteleone, E., Gazzola, D., Pasini, G. and Curioni, A. (2013), Grape seed proteins: a new fining agent for astringency reduction in red wine. Australian Journal of Grape and Wine Research, 19: 153–160. doi: 10.1111/ajgw.12030
- Issue online: 30 MAY 2013
- Version of Record online: 13 MAY 2013
- Manuscript Accepted: 28 FEB 2013
- Manuscript Revised: 25 FEB 2013
- Manuscript Received: 16 JAN 2013
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