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First the facts: Maltodextrin comes from treated grain starch, primarily corn or rice starch. It can also come from wheat and potatoes, but is less common in the U.S. Hydrolyze this starch by adding some enzymes and acids, filter and purify it some more and you get either Maltodextrin, or Corn Syrup Solids.
The formation of dextran in wine was shown by Pasteur to be due to the activity of microbes. The name dextran was created by Scheibler in 1874, who demonstrated dextran was a carbohydrate with the formula (C6H10O6)n and a positive optical rotation. Dextrans are polysaccharides with molecular weights â¥1,000 Dalton, which have a linear backbone of Î±-linked d-glucopyranosyl repeating units.