Destemming

Destemming is a process in winemaking where the stems are removed from the grapes. This process is often performed before fermentation, but can also be done after. The purpose of destemming is to prevent the stems from being included in the fermentation process, as they can contribute to a harsh, bitter taste in the wine.

History

The practice of destemming dates back to ancient times. The earliest known evidence of destemming comes from archaeological sites in Ancient Egypt and Ancient Rome, where tools used for destemming have been found. However, the practice was not widespread until the Middle Ages, when the development of more efficient destemming tools made the process more practical.

Process

The process of destemming involves separating the grape berries from the stem. This is typically done using a machine known as a destemmer. The destemmer works by crushing the grapes and then separating the stems from the berries. The stems are then discarded, while the berries are collected for fermentation.

Impact on Wine

The impact of destemming on the final product, the wine, can be significant. Stems can contribute to a harsh, bitter taste in the wine, which is generally considered undesirable. By removing the stems, winemakers can produce a smoother, more palatable wine. However, some winemakers choose to include the stems in the fermentation process, as they can also contribute to the complexity and structure of the wine.

Controversy

There is some controversy in the winemaking community over the practice of destemming. Some winemakers believe that the inclusion of stems in the fermentation process can contribute to the complexity and structure of the wine. Others argue that the potential benefits do not outweigh the risk of producing a harsh, bitter wine.

See Also

• Winemaking
• Fermentation (wine)
• Grape