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pectin (GB)
pectine (F)
pectina (I)
pectina (PO)
pectina (N)
These polysaccharides (polysaccharides) belong to the carbohydrates. In almost all higher land plants they are present in the cell walls of the more solid components such as flowers, leaves, stems and fruits and take over a firming (grch. pektós = solidified, firm) and water regulating function there. They act as a supporting and cementing substance between the cells, so to speak. Pectin-rich are fruits with hard constituents such as citrus fruits, quinces, currants and apples, pectin-poor are soft fruits such as strawberries, cherries and grapes. The pectin content of grapes increases with increasing ripeness and reaches about 1 g/l, depending on the grape variety

These get into the must during pressing, have a viscosity increasing effect and thus hinder an optimal juice yield. During fermentation, the soluble pectins are converted into the sugars arabinose and galactose, galacturonic acid and, in small quantities, acetic acid and methanol. Due to their jelly-forming ability pectins are used in the pharmaceutical and food industries as indispensable stabilising thickening and gelling agents. For the human body they are indigestible fibres. The pectins are split by the pectinases.

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