## 1 Introduction  
One of the key factors that greatly affect the final product in winemaking is the use of fining agents. Fining agents are widely used in the wine industry to stabilize, clarify, and modify the wine's sensory properties. The fining agent reacts with wine components either chemically or physically to remove unwanted particles and impurities. These agents can improve the color, flavor, aroma, and texture of the wine since they bind or adsorb particulate matter [1]. However, the choice of the fining agent and the amount used can have a significant effect on the wine's sensory properties and overall quality. Therefore, it is important to know the effects of the different fining agents and optimize their use to produce high-quality wines that meet consumer expectations. This operation frequently uses proteins of animal origin such as gelatin, egg albumin, casein, and fish proteins. Nevertheless, the allergenic potential of animal proteins has supposed an increased interest in the development of alternative solutions. These may include the addition of proteinsobtained from plants, such as those derived from potatoes, cereals, legumes, or grape seeds. Additionally, non-proteinaceous plant-based substances, such as cell wall polysaccharides and pomace materials, have also emerged as potential alternatives to animal proteins for wine fining treatments [2]. From these cell wall polysaccharides, mannoproteins (MPs) are preferred over other fining agents due to their commercial availability and their ability to effectively remove unwanted particles without significantly affecting the sensory properties of the wines. MPs are a group of glycoproteins naturally present in wine which arise from the yeast cell walls [3]. MPs have proved to improve wine sensory properties, such as aroma [4; 5; 6; 7] and mouthfeel [8; 9], enhancing the perception of body and texture in wine, as well as increasing color [8] and protein and tartrate stability [10]. These products are specially recommended in white wines to protect aroma and enhance complexity, increasing the perception of fruits aromas and their intensity and refreshing the aromatic potential of already oxidized wines [7]. Although grape and wine polysaccharides (PSs) also affect wine sensory quality and chemical composition [11; 12; 13; 14; 15; 16], they are not commercially available and there is very little research evaluating their potential uses in real wine samples. An arabin galactan protein (AGP) isolated from a _Carignan noir_ red wine enhanced the volatility of some volatile compounds, while rhamnogenaturonan type II (RG-II) polysaccharides decreased the volatility of some esters in model systems [13]. Arabinogalactan (AG) has also been reported to interact with other macromolecules in the wine matrix, such as tannins, forming complexes which produce extra hydrophobic regions, resulting in the retention of volatile compounds [15]. Moreover, AG and RG-II can modulate tannin self-aggregation, having a direct impact on the wine mouthfeel, body, and astringency perception [12; 14]. Moreover, a recent study of our workgroup used the polysaccharides obtained from grape pomace and must during wine deposit storage and observed an improvement in some wine properties, such as volatile and polysaccharide composition [16]. Considering the different results obtained in some studies [17], it is essential to investigate the effects of grape polysaccharide on real wine samples instead of model systems. Grape polysaccharides arise from the cell walls of grape berries and include non-pectic polysaccharides like celluloses and hemicelluloses, pectic polysaccharides like rhamnosturonans type I and II (RG-I and RG-II), homogalacturonans (HGs), and polysaccharides rich in arabinose and galactose (PRAG), which include arabinans and arabinostancans (AGs), and arabinocalactan proteins (AGPs). RG-II dimer is a complex pectic polysaccharide of the cell walls of all higher plants [18]. It shows the molecular weights of 10 kDa [6] and a complex structure of glycosyl residues [17].