Add fullness and body to a thin wine or beer without making it sweeter — malto-dextrine builds mouthfeel naturally and invisibly.
Malto-Dextrine is a non-fermentable carbohydrate derived from corn starch that adds body, viscosity, and mouthfeel to thin wines, beers, and ciders without contributing fermentable sugars or sweetness. Particularly useful for dry wines that taste watery or lack mid-palate weight, or for low-calorie beers where body is sacrificed for lower alcohol. It dissolves easily and has no discernible flavour of its own.
- Weight: 500 g
- Non-fermentable — adds body without sweetness or alcohol
- Applications: body enhancement in wine, beer, and cider
- Flavour-neutral — dissolves invisibly in finished product
Winemaker's Tip: Add Malto-Dextrine in small increments (10–20g per 23L) and taste after each addition — it's cumulative and a wine that feels right after the first addition can feel syrupy after too much.