polysaccharides, a diverse group of carbohydrates found in all wines and distinguished by their high molecular weight. They can be grouped into three categories according to their origin: from yeast (mannoproteins), grape (e.g. pectins), and fungi (notably glucans from Botrytis cinerea, see botrytized wines). Their presence inhibits the formation of undesirable protein hazes and tartrate crystallization. Their ability to interact with wine tannins may also influence the perception of astringency and other aspects of mouthfeel in both red and white wine.
