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. SP - 268 LP - 273 DO - 10.5344/ajev.2012.12071 VL - 64 IS - 2 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 - 2013/06/01 UR - http://www.ajevonline.org/content/64/2/268.abstract N2 - 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. ER -