The main polysaccharide in grapes or must is pectin, a structural carbohydrate that provides structural integrity to the plant cell walls. The pectin concentration in the must can be as high as 5 g/L,which could potentially cause the wine to become cloudy. However, most of the pectin is either precipitated out during fermentation or is hydrolyzed to soluble sugars by exogenous microbial pectinases. The latter are commercially available and are used not only to enhance maceration and pressing, but also to improve wine clarity. Other polysaccharides, such as cellulose and hemicellulose, are not soluble in the juice and are removed along with the other non-soluble solids in the form of pomace.
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