Abstract
Three pectin fractions — water soluble, oxalate soluble, and hydroxide soluble — of three New Zealand grown grape varieties were measured during ripening and at harvest. In all cases the total pectin content decreased during ripening.
It is suggested that when the concentration of the water soluble fraction exceeds 10 mg anhydrogalacturonic acid per 100 g of grapes, the grapes will form a glutinous mass on crushing from which it will be difficult to extract all the juice. These results are discussed in the context of the present knowledge on pectins in juice extraction.
- Received November 1979.
- Revision received February 1980.
- Accepted February 1980.
- Published online January 1980
- Copyright 1980 by the American Society for Enology and Viticulture
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Vol 31 Issue 2
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