Links between proteins and polysaccharides as a natural component of the yeast cell wall. They are dissolved from the yeasts during the fermentation of wine or released by autolysis during the storage of yeast sediment. This is favoured by higher fermentation temperatures. Mannoproteins activate the growth of lactic acid bacteria (BSA) and have a promoting effect on protein and tartrate stability. Alcohol and tannins are better integrated. Through the reaction with aromatic substances, smell and taste are positively influenced towards fullness (mouthfeel) and complexity.