Destemming

Destemming is the process of removing berries from the stems. In the vineyard, grapes are harvested as whole clusters. When the fruit arrives at the winery, it is sorted for quality and can be sent through a destemming machine. The destemmer removes the fruit from stems with minimal rupture of the grape skins. Fermenting with whole berries creates a lighter-bodied style of wine that accentuates fruity characteristics.

Depending on the ripeness of the stems, the winemaker will choose the amount of stems, if any, to be included in fermentation. When green, stems can impart vegetal notes and accentuate bitter tannins. However, when used correctly, stems can add complexity to some wine styles. As the stems become more mature and brown, in a process known as lignification, they can contribute structure, weight and texture to certain varietals, most notably those made in a Rhône style.

If the stems aren't ripe, the winemaker may still be able to take action in order to achieve the characteristics associated with stem inclusion. Depending on the quality of the grapes, the winemaker can crush additional fruit or add tannins directly to the must to obtain the desired flavor and texture profile.

Several wine styles skip the destemming process altogether. This is typically done for white wines that undergo whole cluster pressing and some red wines, such as Beaujolais Nouveau, that are fermented whole cluster in an effort to highlight fruitiness and soft structure.