TY - JOUR T1 - Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides JF - American Journal of Enology and Viticulture JO - Am. J. Enol. Vitic. DO - 10.5344/ajev.2012.12071 SP - ajev.2012.12071 AU - Elena González-Royo AU - Andoni Urtasun AU - Mariona Gil AU - Nikolaos Kontoudakis AU - Mireia Esteruelas AU - Francesca Fort AU - Joan Miquel Canals AU - Fernando Zamora Y1 - 2013/01/11 UR - http://www.ajevonline.org/content/early/2013/01/10/ajev.2012.12071.abstract N2 - Polysaccharides seem to exert some sort of positive sensorial effect on wine quality. For this reason, attempts have been made to increase their concentration by such strategies as the use of yeast strains with a greater capacity for releasing polysaccharides and supplementation with inactive yeast specially pre-treated to favor the release of polysaccharides. The aim of this study was to determine whether these new strategies are really useful for enriching red wines in polysaccharides. Our results confirm that both strategies provide wines with higher polysaccharide concentrations. Wines fermented with a high polysaccharide-releasing yeast strain had a 32% higher polysaccharide concentration than controls. Wines supplemented with inactive yeasts also had significant increases (11-20%). ER -