Polysaccharides in Winemaking
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This webinar from Bucher Vaslin North America explores polysaccharides in winemaking. In the video, Eglantine Chauffour highlights the origin and chemical structure of polysaccharides in wine, polysaccharides and wine component interactions, and when and why to use polysaccharides in winemaking. The product Oenzyme Crush Red and White, yeast mannoproteins, the product Stab K, Subli'Sense, and Arabic gum are discussed. The video recording runs 38:34 minutes in length.
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April 9th, 2020
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