About: Grape seed proteins: a new fining agent for astringency reduction in red wine

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article by S. Vincenzi et al published 13 May 2013 in Australian Journal of Grape and Wine Research

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в травні 2013 (uk) im Mai 2013 veröffentlichter wissenschaftlicher Artikel (de) article by S. Vincenzi et al published 13 May 2013 in Australian Journal of Grape and Wine Research (en)
publication date	wds:Q59053778-D51D834A-30EE-4308-8B37-938886BA003A
publication date	2013-05-13 00:00:00Z (xsd:dateTime)
cites work	wds:Q59053778-267B563B-DF5E-461E-BFFF-56C225F800E2 wds:Q59053778-44A4D433-9BB8-429F-995C-66C54EB3E8C8 wds:Q59053778-51D4AC25-F6C7-4106-9668-8C7A627D48E2 wds:Q59053778-6C14ED87-4968-4F01-BE42-2B972F28D656 wds:Q59053778-7DF3E59A-BCDE-42E9-AB3C-B16E43884787 wds:Q59053778-7E73BF12-9DFA-4E6C-A383-0CE699B83633 wds:Q59053778-B1549119-3E6D-44BF-9C13-DF5B141C8A04 wds:Q59053778-D2DCD565-A44C-4445-8D30-D0ED5039AB6C
cites work	Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine. Lysozyme in wine: A risk evaluation for consumers allergic to hen's egg. Mass spectrometry detection of egg proteins in red wines treated with egg white Polyphenols, astringency and proline-rich proteins Evaluating the 'Labeled Magnitude Scale' for measuring sensations of taste and smell Proteomics of wine additives: mining for the invisible via combinatorial peptide ligand libraries. Interactions between polyphenols and macromolecules: quantification methods and mechanisms Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine
author name string	wds:Q59053778-61654D20-1840-4968-ADEB-AE1AAB06F3FB wds:Q59053778-7DAE0CB7-99EC-433A-AEF8-3317EF0D9C75 wds:Q59053778-97562D35-8DB8-4D2B-8DE0-1442DCE160DF wds:Q59053778-BD5FA5C8-0D56-419C-82EA-8AD298EAAC3B wds:Q59053778-BE3DBA34-409A-4884-9DCC-5016779C9434 wds:Q59053778-E525F217-DAD2-4B3F-913B-B7C6518150AA wds:Q59053778-FA1F1009-028A-47F3-8F67-D81DBA2DCD0A
author name string	A. Curioni G. Pasini C. Dinnella E. Monteleone A. Recchia S. Vincenzi D. Gazzola
rdfs:label	Grape seed proteins: a new fining agent for astringency reduction in red wine (en) Grape seed proteins: a new fining agent for astringency reduction in red wine (nl)
skos:prefLabel	Grape seed proteins: a new fining agent for astringency reduction in red wine (en) Grape seed proteins: a new fining agent for astringency reduction in red wine (nl)
name	Grape seed proteins: a new fining agent for astringency reduction in red wine (en) Grape seed proteins: a new fining agent for astringency reduction in red wine (nl)
title	wds:Q59053778-6C36F262-FC62-4293-888C-2DB920BC819E
title	Grape seed proteins: a new fining agent for astringency reduction in red wine (en)
page(s)	wds:Q59053778-58CA8E6A-5F67-4153-8D12-7CDE9DAE48B2
page(s)	153-160
instance of	wds:Q59053778-843D07F8-CECD-495B-A19A-CE1463C5D95B
instance of	scholarly article
main subject	wds:Q59053778-483D0D5F-3576-4D3B-B482-E22B7E957480
main subject	red wine
published in	wds:Q59053778-39D098BA-7E7A-47AC-AC26-9434B86E89A2
published in	Australian Journal of Grape and Wine Research
issue	wds:Q59053778-650BC233-042D-4DAD-A4B7-9B4F4843FD60
volume	wds:Q59053778-810925DE-BCBC-4188-A773-38B0BC73D8A8
issue	2
volume	19
DOI	wds:Q59053778-C30373A1-89FF-496A-9E8F-F4D6676A7EC4
DOI	http://dx.doi.org/10.1111/AJGW.12030
DOI	10.1111/AJGW.12030
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q59053778
is cites work of	Unveiling the potential of novel yeast protein extracts in white wines clarification and stabilization
is cites work of	wds:Q44483610-C3DE0D31-CE26-4454-A3DF-45584AEA6FCF

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