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pectinases

Contained in many flowering plants enzymes who have highly polymerized pectins slowly split into low molecular weight pectins and thus contribute to fruit softening. The soluble pectins reach the Press in the grape and increase the through binding effects viscosity (Thick liquid), which can have an impact, among other things, due to lower juice yield. Normally, grape's own pectinases are present in an amount that one maceration red grapes or if white grapes are left to macerate, most of the pectins are broken down. The effect is inactivated by heat, for example. As a replacement or for reinforcement, if necessary, the mash, but also the must or young wine, pectolytic enzymes are buried. They are also known as oenological pectinases or as antigels.

Anti gelling agents are made mold fungi and bacterial cultures won. Commonly used are the pectin lyases (PL), pectin methyl esterases (PME) and polygalacturonases (PG) approved within the EU. These result in better release of berry juice and thus better juice yield, as well as color and extract substances. Furthermore, that too degumming des Mostes relieved, a calmer fermentation causes less foaming, as well clarification and filtration of the young wine supported. Some of them have a similar effect glucanases, bringing both to the so-called oenological enzymes counting. See also under Means in winemaking as well as a complete list of all wine ingredients under total extract,

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