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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).

Antigelling agents are off mold fungi and bacterial cultures won. Commonly used are EU approved pectin lyases (PL), pectin methylesterases (PME) and polygalacturonases (PG). These cause better release of berry juice and thus better juice yield, and of dyes and extractives. Furthermore, this is also the degumming of the must, a calmer one fermentation with less foaming effects, as well clarification and filtration supported by the youngster. Some have a similar effect glucanases, whereby both to the so-called oenological enzymes counting. See also below Means in winemaking and a complete list of all wine ingredients under total extract,

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