A procedure for fractional extraction and quantitative determination of pectic substances in grapes was used to determine the changes in the proportions of the three pectic fractions: protopectin, high methoxy pectin and low methoxy pectin, due to the treatment of the musts with two different pectic enzyme preparations. It was found that the protopectin and low methoxy fractions decrease with either enzyme treatment. The high methoxy fraction, however, increased dramatically at the lower enzyme concentration i.e., 1000 PGU/ton but decreased at the higher concentrations.
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Brown et al. (1982) studied this question.
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