For white and red wines:
Alcoholic and malolactic fermentation: increased volume in the mouth. In reds, it improves the stability of the coloring matter and provides tannic smoothness.
Aging on lees: increases the transfer of polysaccharides during this process, both in tanks and barrels, increasing the efficiency of stirring or battonage.
Finished wine: structure and body. For sparkling wines:
Second fermentation: increases the volume of the lees, increasing the sensation of volume in the mouth and the persistence of the foam.
Aging on lees and finished wine: 20-40 g/hl
Sparkling wine: 10-30 g/hl
Maximum authorized dose 40 g/hl