Keren A. Bindon

TL;DR: Results from initial experiments suggest that fining with insoluble cell wall material is size-based and does not have a specific affinity for seed-derived proanthocyanidins, while comparison of the molecular mass distribution of skin or seed proanthcyanidin before and after fining indicated that affinity of cell walls for proanthOCyanid in increased with increasing proantho-molecular mass.

TL;DR: It is indicated that as proanthocyanidin polymerization increased, the affinity of a component of high molecular mass proanthcyanidins for skin cell wall material declined, and this phenomenon was only associated with skin proantho-cyanidins from colored grapes, as high molecularmass proanthOCyanid ins of equivalent subunit composition from colorless mutant Cabernet Sauvignon grapes had a higher affinity for skincell wall material.

TL;DR: In this article, a review summarises key findings from research on the impact of winemaking practices on the concentration and composition of tannins in red wines, from the point of crushing onwards, taking into account the effect of maceration, yeast selection, adding of mannoproteins, addition of oenotannins, fining by animal and plant proteins, filtration, oxygen exposure, barrel treatment, bottling and accelerated-ageing techniques.

TL;DR: Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen.