Stemmer
A machine that separates the grapes from their stems, generally combined with a crusher and known as a "stemmer-crusher."
Stemmy
A term for wines that exhibit dry, woody tannins.
Stemmer
A piece of wine making equipment used to remove the stems from the grape bunches before the grapes are pressed and fermented. The stems can leave a bitter flavor, and are rarely used in white wine.
Crusher; crusher-stemmer
A machine that breaks open grapes, it usually de-stems them as well.
Decant
To gently pour clear wine from the bottle into a serving container (decanter or carafe) leaving the bottle sediments behind
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However, in larger wineries, a mechanical device known as a crusher/destemmer is used. Because the stems of the grapes have a relatively high tannin content, they are usually removed beforehand.
The grapes are hand harvested and are brought into the winery in small lug boxes and put directly into the crusher - destemmer. The grape must falls into small ½ to 1-ton open top fermentors and the selected yeast is added.
They then go into a crusher/de-stemmer that removes the stems from the grapes (some wineries do not do this, it is up to the winemaker and what style they are looking for) and then goes into a press.
In modern mechanized wine production, the grapes are normally crushed and stemmed at the same time by a crusher-stemmer, usually consisting of a perforated cylinder containing paddles revolving at 600 to 1,200 revolutions per minute.
stem/stalk - woody attachment of grape to bunch, high in often harsh tannins. All or most are usually deliberately eliminated by a mechanical destemmer prior to fermentation.
sulfur, alternative spelling of sulphur.
 See also: Grape, Fermentation, Red, Crush, Rough
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