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Grape seed proteins: a new fining agent for astringency reduction in red wine |
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| Authors: | S. Vincenzi C. Dinnella A. Recchia E. Monteleone D. Gazzola G. Pasini A. Curioni |
| Affiliation: | 1. Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, , 35020 Legnaro, PD, Italy;2. Department of Agricultural, Food and Forestry System Management (GESAAF), Unit of Food Science and Technology, University of Florence, , 50144 Florence, Italy |
| Abstract: | |
| Keywords: | Astringency Mucin Index grape seed phenols sensory evaluation |