Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing.

The long-term stability of red wine color depends on the formation of polymeric pigments from anthocyanins. Although there is still a lot of uncertainty about the specific structure of this diverse group of pigments, there is consensus that they are reaction products of anthocyanins and other polyphenols. Interactions between anthocyanins and pectic polysaccharides have been suggested to stabilize anthocyanins.

Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration.

Sustainable processes accompanied by high extraction yields and minimized amounts of by-products are a major goal of current fruit juice production. Controlled degradation of cell wall polysaccharides, in particular pectin, may contribute to reduced emergence of side streams. Possible strategies for the optimization are the selection of enzyme preparations based on comprehensive studies of their activities, the adjustment of maceration temperature toward more gentle conditions, and the application of alternative technologies such as ultrasound (US) during maceration.

Influence of Grape Cell Wall Polysaccharides on the Extraction of Polyphenols during Fermentation in Microvinifications.

Grape cell wall polysaccharides influence the extraction of phenolic compounds during winemaking and consequently polyphenol concentrations in the final wine. During ripening, both compound groups undergo pronounced structural and compositional changes, resulting in a dynamic change of extractability. Grape cell wall polysaccharides from different ripe grapes were added to fermentations of Cabernet Sauvignon and Pinot noir grapes.