## 2 Results and Discussion
### Sensory Characteristics of Viura Wines Treated with PS Extracts and CM  
The Viura wines were analyzed in terms of their gustative and olfactory attributes after twelve months of aging (T12), and a generalized Procrustes analysis (GPA) consensus configuration is presented in Figures 1 and 2, respectively. Figure 1: Generalized Procrustes analysis (GPA) of the mean ratings for olfactory phase in Viura wines after twelve months of bottling. C: control wines; WPP: Wine-Purified Polysaccharides; DWRP: Distilled Washing Residues Polysaccharides; CM: Commercial Mannoproteins. Figure 2: Generalized Procrustes analysis (GPA) of the mean ratings for gustative phase in Viura wines after twelve months of bottling. C: Control wines; WPP: Wine-Purified Polysaccharides; DWRP: Distilled Washing Residues Polysaccharides; CM: Commercial Mannoproteins. The primary two factors of the olfactory GPA space accounted for 85.7% of the overall variation (Figure 1), and the CM, WPP, and DWRP wines were well differentiated from the control wines. The wines were differentiated according to their aromatic intensity, floral, fruit, mineral, balsamic, bakery, species, and herbaceous notes. CM and DWRP wines were very close in the GPA space, indicating that both produced the same effect on the wine's olfactory characteristics. The use of both WPP and DWRP extracts at wine finning increased the aromatic intensity of the wines and their floral and fruit notes, which is in good agreement with the data obtained for the volatile compounds. However, the wines treated with the WPP extract showed a different behavior. The use of WPP extracts also increased the aromatic intensity and floral and fruit notes in comparison with the control wines, but these wines were also characterized by herbaceous notes. The average space of gustatory attributes is shown in Figure 2, which explains 93.4% of the entire variation. The wines with the addition of grape-derived PS extracts and CM were again separated from the control wine in the GPA space. Therefore, wines were differentiated according to their astringency, bitterness, duration, freshness, body, sweetness, balance, smoothness, and acidity. The addition of commercial mannoproteins increased freshness sensations as well as body, sweetness, balance, and smoothness, and reduced acidity perception. These results agreed with the bibliography data [40] and with the use recommended by the commercial manufacturers for these purified products. This paper describes, for the first time, the potential use of grape-derived polysaccharides on the gustatory and olfactory sensations of white wines. Our results demonstrated that grape-derived PS extracts were as good modulators of mouthfeel sensations as CM. Both WPP and DWRP improved body, sweetness, balance, and smoothness, and reduced astringent and bitterness sensations. Therefore, tribology, defined as the quantification of friction and lubrication of food-saliva mixtures in the oral mucosa, which is related with astringency, \"dryness feeling\", and smoothness in wine perceived by the consumer [53], would be an interesting address in future studies to complement the knowledge of the effect of PS extracts on these parameters that are so important in the quality of wines. In general, both grape-derived PS extracts improved the olfactory and mouthfeel characteristics of the wines, proving to be a good alternative to commercial mannoproteins as modulators of white wine flavor compounds. Moreover, the extract obtained from the distilled washing residues of wine pomaces (DWRPs) showed to have even more positive effects than the purified PS extract obtained from wine (WPP). Also considering that the process for the extraction of the DWRP is much simpler and less time-consuming, our results explore the possibility of obtaining valuable polysaccharides from distilled washing residues, which could promote its valorization as a by-product, contributing to the circular economy.