Polysaccharides are in fact carbohydrates composed of several simple sugar molecules bonded together. They can be found in all wines.

According to their origin, polysaccharides can be divided into three types: grape polysaccharides (most notably glucans from Botrytis cinerea), fungi polysaccharides, and yeast polysaccharides (p-Glucans and Mannoproteins).

The temperature of the fermentation process and the yeast strain have a significant impact on how much polysaccharides are released.

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