Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

► All the techniques studied released total and neutral polysaccharides. ► The type and content of polysaccharides depended on the technique and the yeast derivative added. ► No clear effect was observed with the use of β-glucanase enzymes. ► The application of lees and micro-oxygenation enhances the formation of new pigments. ► From the sensorial point of view, some wines were better valued than the control wines.