Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining

1PhD student and assistant professor, 2Associate professor of enology, and 3Investigator and professor of enology, Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal; and 4Institute for Biotechnology and Bioengineering, Center of Genetics and Biotechnology, University of Trás-os-Montes e Alto Douro, Sector de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal.

1PhD student and assistant professor, 2Associate professor of enology, and 3Investigator and professor of enology, Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal; and 4Institute for Biotechnology and Bioengineering, Center of Genetics and Biotechnology, University of Trás-os-Montes e Alto Douro, Sector de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal.

1PhD student and assistant professor, 2Associate professor of enology, and 3Investigator and professor of enology, Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal; and 4Institute for Biotechnology and Bioengineering, Center of Genetics and Biotechnology, University of Trás-os-Montes e Alto Douro, Sector de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal.