Pathogenesis-related Proteins Limit the Retention of Condensed Tannin Additions to Red Wines

dc.contributor.author	Koeberle, Alex
dc.contributor.editor	Martinson, Timothy E.
dc.contributor.editor	Gerling, Chris
dc.date.accessioned	2021-10-08T14:40:42Z
dc.date.available	2021-10-08T14:40:42Z
dc.date.issued	2016-08
dc.description.abstract	This study from the Sacks Lab examines pathogenesis-related proteins in red wines, and suggests that additional steps to remove protein during winemaking may lead to hybrid wines with better mouthfeel and more complexity.
dc.identifier.uri	https://hdl.handle.net/1813/110193
dc.language.iso	en_US
dc.publisher	Cornell University
dc.relation.ispartofseries	Appellation Cornell
dc.relation.isreferencedby	Pathogenesis-related Proteins Limit the Retention of Condensed Tannin Additions to Red Wines
dc.relation.isreferencedbyuri	https://pubs.acs.org/doi/10.1021/acs.jafc.5b04906
dc.subject	Enology
dc.subject	Winemaking
dc.subject	RIPE
dc.subject	Research in Plain English
dc.subject	Appellation Cornell
dc.title	Pathogenesis-related Proteins Limit the Retention of Condensed Tannin Additions to Red Wines
dc.type	article
dcterms.license	https://hdl.handle.net/1813/103637
schema.accessibilityFeature	alternativeText
schema.accessibilityFeature	readingOrder
schema.accessibilityFeature	taggedPDF
schema.accessibilityHazard	none

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