“Protein-Precipitable Tannin in Wines from Vitis vinifera and Interspecific Hybrid Grapes (Vitis ssp.): Differences in Concentration, Extractability, and Cell Wall Binding”. http://pubs.acs.org/doi/abs/10.1021/jf5023274

This was the work for which Lindsay received Best Oral Enology Presentation at the ASEV and ASEV-ES conferences in 2013.

Key finding: tannins are much lower in wines produced from hybrid grapes as compared to vinifera, and this appears to be related to both lower skin tannin and lower tannin extractability. The latter appears to be related to grape protein content.