The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines

•Glycan microarray technology tracked polysaccharide changes during winemaking.•Polyphenols extracted using enzyme maceration were more polymerized and galloylated.•Enzyme-crafted Cabernet Sauvignon wines were more astringent but not more bitter.•Higher polyphenol levels correlated with harder more astringent wines.•Higher arabinogalactan protein levels correlated with softer less astringent wines.