Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

► The purity and composition of commercial yeast preparations were very heterogeneous. ► Some of these preparations reduced the browning in white wines. ► Some yeast preparations managed to stabilize the color in red wines. ► High neutral polysaccharides have positive effects on wine sensory characteristics. ► In red wines, yeast derivatives reduced green tannins and increased softness.