Mouthfeel: Mouthfeel enhancement from yeast polysaccharides is limited to their availability due to yeast autolysis at the end of primary fermentation. With the use of selected natural yeasts known to exvrete high amounts of polysaccharides during the growth phase, tannin and polysaccharide complexing begins earlier. Now, these polysaccharides can be made available at the beginning of maceration by adding Opti Red® to the must. Mostly mannoproteins, these polysaccharides will have a very positive impact on mouthfeel, bringing more roundness to the wine. Color: Polyphenol colloid precipitation can be avoided when polysaccharides are available which have a "protection" function that prevents precipitation of high molecular weight polyphenol colloids. Therefore, polyphenols show better stability during aging when tehy are protected by Opti Red® polysaccharides. High polysaccharide wines have less color loss before and during aging. Yeast Nutrition: Opti Red® also provides a minor supply of yeast nutrients, but does not replace the required nutrition program integrating juice parameters and the nutritional needs of yeast strains.