The use of commercial mannoproteins is on the rise. Not only do they provide natural stabilization of wine proteins and tartrates, but more importantly, they can have a positive contribution to a wine’s mouthfeel. But why add commercial mannoproteins when a carefully selected yeast itself can release them naturally during alcoholic fermentation? This is the question that a team of Spanish researchers asked in the article, “Yeast mannoproteins in red winemaking: Effect on polysacchari...