You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


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.

Voices of our members

Hans-Georg Schwarz

As honorary chairman of the Domäne Wachau, it is the easiest and quickest way for me to access the wein.plus encyclopaedia when I have questions. The certainty of receiving well-founded and up-to-date information here makes it an indispensable guide.

Hans-Georg Schwarz
Ehrenobmann der Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,117 Keywords · 46,878 Synonyms · 5,323 Translations · 31,451 Pronunciations · 188,319 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon