PT  - JOURNAL ARTICLE
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
TI  - Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides
AID  - 10.5344/ajev.2012.12071
DP  - 2013 Jun 01
TA  - American Journal of Enology and Viticulture
PG  - 268--273
VI  - 64
IP  - 2
4099  - http://www.ajevonline.org/content/64/2/268.short
4100  - http://www.ajevonline.org/content/64/2/268.full
SO  - Am. J. Enol. Vitic.2013 Jun 01; 64
AB  - Polysaccharides appear to exert some sort of positive sensory effect on wine composition. For this reason, attempts have been made to increase their concentration by strategies such as the use of yeast strains with a greater capacity for releasing polysaccharides and supplementation with inactive yeast pretreated to favor the release of polysaccharides. The aim of this study was to determine whether these new strategies are useful for enriching the polysaccharides in red wines. 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 to 20%) in polysaccharides.