Grape pulp

It is imperative that wine be separated from its fermentation solids (lees) as soon as possible. The lees include yeast, seeds, finely divided grape pulp, and grape skin particles and impair the quality of the wine by prolonged contact. Dead yeast cells, especially, will begin their autolysis under the highly reducing or anaerobic conditions fn the new... 

Table 7.2 Protocol for protein extraction from the grape pulp (Sarry et al., 2004).

The two main hexoses in the vacuolar juice of grape pulp cells are ... 

Must Raw mixture of grape pulp, water, and sugar in which initial fermentation of wine takes place analogous to wort in the brewing of beer and mash in the distillation of liquors. 

Most of the acids of the metabolism are found in trace amounts in ripe grape pulp (pyruvic, a-ketoglutaric, fumaric, galacturonic, shikimic, etc.). Must acidity, an important element of enological data, is essentially constituted by three acids tartaric, malic and citric acid (Volume 2, Section 1.2.2). It can vary from 3 to 10 g/1 in sulfuric acid or from 4.5 to 15 g/1 in tartaric acid, depending on the cultivar, the climate and grape maturity. Phosphoric acid is the preponderant inorganic anion. 

Fig. 10.7. Biochemical mechanism of sugar penetration and accumulation in grape pulp cell vacuoles...

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