**Section 3: Pectin Interactions**

*Chapter 6:* **Properties of Wine Polysaccharides.** Authored by L. Martínez-Lapuente, Z. Guadalupe, B. Ayestarán.

This chapter describes the origin, structure, and role of the different wine polysaccharide families through a bibliographic revision of their origin and extraction into the wines, as well as their technological and sensory properties. There are only a few studies regarding their effects and mechanisms of action, and more research needs to be done to better learn about their role and applicability in the wine industry.

## *Chapter 7:* **Flavonoids and Pectins.** Authored by Z. Zhang, Y. He, and X. Zhang.

In this chapter, we present current opinions on flavonoids to understand how to classify this group of secondary metabolites, what biological and pharmaceutical activities they possess, and how to biosynthesize them in plants.

**V**

This book is aimed at professionals and researchers of pectins and biopolymers, teachers and students of universities, and industrial and pharmaceutical academics.

> **Martin Alberto Masuelli** Associate Professor Sup., Area of Physical Chemistry, Department of Chemistry,

> > San Luis, Argentina Adj. Researcher,

> > San Luis, Argentina

(LISEQF-UNSL), San Luis, Argentina

National University of San Luis,

Institute of Applied Physics-CONICET,

Faculty of Chemistry, Biochemistry and Pharmacy,

Director of the Physical Chemistry Research and Services Laboratory

This book is aimed at professionals and researchers of pectins and biopolymers, teachers and students of universities, and industrial and pharmaceutical academics.
