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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.

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Andreas Essl
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The world's largest Lexicon of wine terms.

26,424 Keywords · 47,030 Synonyms · 5,321 Translations · 31,757 Pronunciations · 207,479 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon