Yeasts release polysaccharides during alcoholic fermentation and also as a result of cell autolysis during ageing on lees. It has recently been shown that different strains of yeast vary in their tendency to produce these polysaccharides. Use of yeast strains that produce an abundance of specific polysaccharides having specific properties act on the colloid structure of wine increasing the length on the palate, roundness, and sensation of volume. Key words: Polysaccharides, mannoproteins, yeast, astringency, color, anthocyanins, tannins, glucans
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