Advertisement
Research Article

Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents

Wenyu Kang, Jun Niimi, Susan Elaine Putnam Bastian
Am J Enol Vitic.  2018  69: 22-31  ; DOI: 10.5344/ajev.2017.17054

Article Information

vol. 69 no. 1

DOI 
https://doi.org/10.5344/ajev.2017.17054
Published By 
American Journal of Enology and Viticulture
History 
  • Received June 2017
  • Revision received October 2017
  • Accepted October 2017
  • Published online December 2017.

Article Versions

Copyright & Usage 
©2018 by the American Society for Enology and Viticulture

Author Information

  1. Wenyu Kang1,
  2. Jun Niimi1 and
  3. Susan Elaine Putnam Bastian1,*
  1. 1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064
  1. ↵* Corresponding author: (sue.bastian{at}adelaide.edu.au; tel: +61 8 8313 6647)
View Full Text

Statistics from Altmetric.com

Article usage

Article usage: October 2017 to June 2026

AbstractFullPdf
Oct 20174103
Nov 2017179021
Dec 20171832915
Jan 20186035140
Feb 20184464423
Mar 20184485639
Apr 20181341019
May 20181411423
Jun 201810325
Jul 201887108
Aug 201886228
Sep 20187845
Oct 201812067
Nov 201811883
Dec 20189313
Jan 2019111105
Feb 2019474818
Mar 2019243321
Apr 2019183139
May 20194859
Jun 20193244
Jul 20194486
Aug 201943108
Sep 20194745
Oct 20192955
Nov 20199345
Dec 20192739
Jan 20205926
Feb 20204767
Mar 20203025
Apr 20203448
May 20203214
Jun 20205612
Jul 20202627
Aug 2020384523
Sep 2020344229
Oct 20204346
Nov 20205617
Dec 20204712
Jan 20216068
Feb 2021671411
Mar 20213555
Apr 20215223
May 20212155
Jun 20214022
Jul 20213324
Aug 20214479
Sep 20215064
Oct 20217236
Nov 20214752
Dec 20213215
Jan 20223523
Feb 20225048
Mar 202242118
Apr 20223411
May 20224442
Jun 20224464
Jul 20222800
Aug 20222931
Sep 20222632
Oct 20223794
Nov 20225643
Dec 20224312
Jan 20235032
Feb 20232812
Mar 202366410
Apr 202329113
May 20235676
Jun 20232555
Jul 20234805
Aug 20231500
Sep 20233437
Oct 20235011
Nov 20237191
Dec 20233711
Jan 20245922
Feb 20243485
Mar 20244011
Apr 20249624
May 20246546
Jun 20243753
Jul 20244553
Aug 20242934
Sep 20244226
Oct 20243826
Nov 20244943
Dec 20242541
Jan 20255113
Feb 20255400
Mar 20254622
Apr 20255631
May 20256412
Jun 20257000
Jul 202510222
Aug 20259901
Sep 20257010
Oct 202515600
Nov 202528000
Dec 202518132
Jan 202615401
Feb 202610401
Mar 202618111
Apr 202614813
May 202616110
Jun 202610303

Back to top
View full PDF
Email Article
Citation Tools

Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents
Wenyu Kang, Jun Niimi, Susan Elaine Putnam Bastian
Am J Enol Vitic.  2018  69: 22-31  ; DOI: 10.5344/ajev.2017.17054
del.icio.us logo Twitter logo Facebook logo Mendeley logo
Save to my folders

Jump to section