If a friend has tried the taste of grape stem
will be dissuaded by its bitter taste
But it never occurred to me that
Some winemakers actually combine the grapes with the stems
Throwing a piece into the fermenter
Wouldn’t that make for a bitter wine?
Today, I’m going to take you on a journey to discover the secrets of fermenting grape stems
Should the stems be thrown into the fermenters too?
In the past, it took a lot of time to pick the stems of grapes, so they usually chose not to remove the stems, not to break the skins, and throw all the grapes in the fermentation tank to ferment, which is more convenient and easier. However, with the development of industrial technology and the advent of stuffing machines, this method is no longer widely used.
What are the benefits of throwing grape stems into the fermenter?
The stems contain a lot of water, which reduces the precision of the wine to a certain extent. The potassium in the stems combines with the tartaric acid in the wine to form a precipitate that helps to reduce the overall acidity of the wine.
In addition, the stems of the grapes contain large amounts of pyrazine. Fermentation with stems can bring green (e.g. asparagus, peas) and floral wines (e.g. jasmine) to the wine, adding complexity to the flavor profile. In addition, the stems produce large amounts of carbon dioxide during fermentation, which can replace sulfur dioxide. This not only preserves the taste of the wine during the aging process, but also reduces the damage to the wine’s aromas.
Which grape varieties are suitable for stem fermentation?
1. Pinot Noir: Pinot Noir produces very light and delicate wines. In order to increase the structure and aging capacity of Pinot Noir, stem fermentation is often performed.
Stem fermentation helps to soften the plums and give them floral notes of peony, violet and iris.
Grapes are precious everywhere, and even the stems are useful. If you have the chance, try a wine made from grape stems and you may discover new horizons.
