Polysaccharides: nm pl. Wine polysaccharides) are compounds in wine. They come from the berry of grapes, yeasts (glucans and mannoproteins), fungi such as botrytis cinerea or certain bacteria. They play a preponderant role in the perception of fat and aromatic stabilization.
The effects of polysaccharides:
improvement of fat and roundness,
reduction of the astringency of certain tannins in red wines by coating,
stabilization ...
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