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Maltodextrin is a complex carbohydrate that is made from corn, rice, or potato starch. It is a white, odorless, and tasteless powder that is soluble in water. Maltodextrin is often used in winemaking to add body and mouthfeel to wine. It can also be used to improve the stability of wine and to prevent browning.


Maltodextrin is a fermentable sugar, but it is not fermented as efficiently as other sugars, such as glucose and fructose. This means that it can add sweetness to wine without significantly increasing the alcohol content. Maltodextrin is also a good source of energy for yeast, and it can help to improve fermentation kinetics.


  • 1 oz, 2 oz, 1 lb, 5 lb, 10 lb, 50 lb

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