01 February 2016
How can yeast polysaccharides help to improve your wine quality?
Every day, more is known about the contribution made by polysaccharides to the stability and quality of wine.
Practical experience suggests that the sooner they are used - fermentation and early stages of ageing - the better for wine. Of course, different polysaccharide-products differ in their composition, and by consequence, differ in their impact on wine quality and stability.