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'''Whole cluster fermentation''' is a winemaking technique in which intact grape bunches, including stems, are fermented without prior [[destemming]]. The method has historical roots in traditional European practices and has been revived in recent decades by some producers seeking to influence [[tannin]] structure, [[aroma profile]] and ageing potential<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>. It is used for both [[red wine|red]] and, more rarely, [[white wine|white wines]], with its sensory and structural impact shaped by [[grape variety]], [[ripeness level]] and [[fermentation management]].

== Background ==
The use of whole bunches dates back to early winemaking traditions when mechanical destemming was not available. Historically, fermentation with stems was common in regions such as [[Burgundy]], [[Beaujolais]] and parts of the [[Rhône Valley]]<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref>. Modern interest in the technique is partly driven by its perceived ability to produce more complex aromatic profiles and influence [[wine texture]].

== Characteristics ==
Whole cluster fermentation introduces [[stems]] into the ferment, contributing structural tannins and altering the extraction dynamics<ref>Boulton, Singleton, Bisson & Kunkee, ''Principles and Practices of Winemaking'', Springer, 1999, ISBN 978-0834217011.</ref>. The stems can provide additional phenolic compounds, influence pH by releasing potassium, and facilitate intra-berry fermentation due to the looser cap structure. Depending on grape ripeness and [[stem lignification]], this may result in flavours described as spicy, floral or herbal, alongside textural changes such as a firmer tannin profile.

== Use in winemaking ==
The technique is often employed selectively, with winemakers adjusting the proportion of whole clusters to achieve stylistic goals<ref>Goode, ''Authentic Wine: Toward Natural and Sustainable Winemaking'', University of California Press, 2011, ISBN 978-0520265638.</ref>. In some cases, it is combined with [[carbonic maceration]] for partial intracellular fermentation, producing distinctive fruit-forward aromatics. In cool climates, whole cluster fermentation may contribute to aromatic lift and structural balance, while in warmer climates careful stem selection is needed to avoid excessive bitterness. White winemaking applications are rare but can add phenolic grip and complexity in certain styles<ref>WineMaker Magazine, “Whole Cluster Fermentation in Winemaking”, winemakermag.com.</ref>.

== See also ==
*[[Carbonic maceration]]  
*[[Winemaking]]

== References ==
{{reflist}}

[[Category:Winemaking techniques]]