Inactivated Yeast Derivatives/Polysaccharides
Polysaccharides are long-chained sugar-based molecules. They are found in wines as well as many other food products. Commercial suppliers may also refer to these products as "inactivated yeasts" or "yeast derivatives."
Exploring the use of polysaccharides in wines has become a popular item. There are several uses for polysaccharides in wine before, during, and after fermentation:
- Enhance antioxidant properties
- Improve smoothness in wine mouthfeel
- Soften finish
- Build body or mouthfeel
- Flavor/aroma retention
- Reduce bitterness and/or astringency
- Contribute wine complexity
