Reduction of red wine astringency perception using vegetable protein fining agents

American Journal of Enology and Viticulture

Volumn 69, Issue 1, 2018, Pages 22-31

  Kang, Wenyu ^a   Niimi, Jun ^a   Bastian, Susan Elaine Putnam ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Astringency; Fining; Sensory; Tannin; Vegetable proteins; Wine color

Indexed keywords

EID: 85039851000     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2017.17054     Document Type: Article

References (55)

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