Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins

► We have shown that fibre from processing waste adsorbs wine proanthocyanidin (PA). ► Fibre dose required for a target PA fining effect is higher than for proteins. ► Minor compositional differences in PA between fining agents were observed. ► We propose that fibres may be a useful alternative application for wine PA fining.