| Ripening of fruit is characterized by changes in solubility of pectic substances resulting in softening of fruit texture. |
| Plant cell walls are composed primarily of cellulose microfibrils, hemicelluloses, pectic polysaccharides, and small amounts of structural proteins. |
| It seems that the total pectic substances remain relatively the same before or after fermentation. |
| That layer is eliminated by fermentation, actually a form of digestion in which naturally occurring pectic enzymes decompose the pulp while the wetted seeds are held in tanks for one to three days. |
| The two major classes of cell wall matrix polysaccharides are the hemicelluloses and the pectic polysaccharides, or pectins. |
| Some additives include sulfer dioxide, water, oak adjuncts, tartaric acid, sugar, pectic enzymes, gum Arabic, velcorin and mega purple. |
