1. Grape seed proteins: a new fining agent for astringency reduction in red wine. (13th May 2013) Authors: Vincenzi, S.; Dinnella, C.; Recchia, A.; Monteleone, E.; Gazzola, D.; Pasini, G.; Curioni, A. Journal: Australian journal of grape and wine research Issue: Volume 19:Number 2(2013:Jun.) Page Start: 153 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗