In many flowering plants contained enzymes
which was highly polymerized pectins
(carbohydrates solidifying the cell walls of plants) slowly split into low-molecular-weight pectins and thus contribute to the softening of fruits. The soluble pectins arrive at Press
in the grape and increase the binding effects viscosity
(Thickness), which can affect, inter alia, by lower juice yield. Normally, grape pectinases are present in an amount that in a maceration
red grapes or, when the white grapes are mashed, the pectins are mostly mined. However, the effect is inactivated by heat, for example. As a substitute or for reinforcement, pectolytic enzymes are added to the must, especially the must, but also to the must or young wine. They are also referred to as oenological pectinases or as antigel (antigelling agent).