Destemming: Difference between revisions

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== 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 ==

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 == 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 ==