Koeberle, AlexMartinson, Timothy E.Gerling, Chris2021-10-082021-10-082016-08https://hdl.handle.net/1813/110193This 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.en-USEnologyWinemakingRIPEResearch in Plain EnglishAppellation Cornellarticle