Destemming: Difference between revisions
Created page with "'''Destemming''' refers to the removal of grape stems from harvested bunches prior to or during the initial stages of winemaking. The process, also known as de-stalking, is carried out to separate the berries from the lignified stalk structure, which contains tannins and other phenolic compounds that can influence wine character if extracted<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>. In modern wineries..." |
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== Impact on wine style == | == Impact on wine style == | ||
The decision to destem fully, partially, or not at all has a marked effect on the resulting wine’s structure and aromatic profile. Complete destemming generally produces wines with softer tannins and a purer fruit character, as stems can contribute harsher phenolic compounds and a green, herbal note if insufficiently lignified<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996, ISBN 978-0471113769.</ref>. | The decision to destem fully, partially, or not at all has a marked effect on the resulting wine’s structure and [[aromatic profile]]. Complete [[destemming]] generally produces wines with softer tannins and a purer fruit character, as stems can contribute harsher phenolic compounds and a green, herbal note if insufficiently lignified<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996, ISBN 978-0471113769.</ref>. | ||
Partial or whole-bunch fermentation, in contrast, can introduce additional tannin, enhance aromatic complexity, and modify fermentation kinetics by improving juice drainage and aeration<ref>Hidalgo Togores, ''Tratado de Viticultura'', Mundi-Prensa, 2002, ISBN 978-8484761743.</ref>. These effects are especially valued in certain traditional wine styles, though they require careful assessment of stem maturity to avoid unwanted bitterness or astringency. | Partial or [[whole-bunch fermentation]], in contrast, can introduce additional tannin, enhance aromatic complexity, and modify fermentation kinetics by improving juice drainage and aeration<ref>Hidalgo Togores, ''Tratado de Viticultura'', Mundi-Prensa, 2002, ISBN 978-8484761743.</ref>. These effects are especially valued in certain traditional wine styles, though they require careful assessment of stem maturity to avoid unwanted bitterness or astringency. | ||
== See also == | == See also == | ||
[[Crushing]] | *[[Crushing]] | ||
[[Fermentation]] | *[[Fermentation]] | ||
[[Winemaking]] | *[[Winemaking]] | ||
== References == | == References == | ||