Stems

Wine Rating Systems Explained
Like most rating systems, whether it's used to determine the best hotel, Olympic ice-skater, or next pop singer, they're highly subjective and dependent upon a variety of factors.

Stems
The woody part of a grape bunch that is high in tannin. Stems are removed before fermentation using a stemmer.
Still wines
Any wine without effervescence.

Stems: The pile of skeletal remains of grape bunches or clusters (rachis parts) left over after the grapes have been removed at the crusher. The crusher spits these out in a pile as waste material when crushing grapes for fermentation.

stalks, stems
Woody structure of the grape bunch which holds the grapes.
DE ...

This is a systems failure, and I suspect the process of prem-ox is yet another example of this well-described phenomenon.

Remove the thyme stems and bay leaf, and - using a stick blender, food processor, blender or food mill - puree the cooking liquid with the remaining figs, onions and garlic.

destemmingThe process of removing grape stems prior to fermentation, to avoid adding tannins from the stems to the wine. deuxième cruA French term meaning second growth, a Médoc category specified in the Classification of 1855.

Destemming separating the stems from the grapes before vinification. ^ back to top
E
Élevage handling and care of wines during the period between vinification and bottling. Encuvage (or entonnage) French for "vatting.

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
Depth ...

A layer of grape skins, seeds, stems, and pulp that forms on top of the juice during the fermentation of red wines. The cap should not just lie there, it should be broken up and mixed with the fermenting juice.

The skins seeds and stems remaining after winemaking.
port: A fortified wine originating from the Douro Valley in northern Portugal. Other countries such as Australia have a long history of producing wines of a similar style.

tannic The tannins of a wine, which are extracted from the grape skins and stems, are, along with a wine's acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate.

It refers to the astringent, bitter compounds found in grape skins, stems and seeds as well as the oak barrels in which the wine is aged. If you want to know what tannins taste like, just bite into a grape stem or eat a cabernet grape off the vine.

Generally speaking, producers included in the categories of the many classification systems, obey to very high and strict productive and quality principles, as a consequence, the wines have pretty high prices.

There are two types of cooling systems: forced air and cold wall. Forced air cooling systems are a bit louder than cold wall systems, but they require a lot less maintenance, for they lower temperature fluctuations and higher humidity levels.

The clusters are compact and full and the berry stems (peduncles) somewhat short. These factors make Zinfandel somewhat susceptible to bunch rot and some types of mildew. Water management is particularly critical to raising Zinfandel.

At this point the grape stems are separated from the juice, or "must" as it is referred to at this phase in the game. This is also the juncture where red wine grapes and white wine grapes take different paths.

Collective name for a bitter, astringent group of chemicals that are found in skins, pips and stems of grapes, and also in the oak barrels that are commonly used to age wine in.

Grape solids like pits, skins and stems that rise to the top of a tank during fermentation; what gives red wines color, tannins and weight The floating solids (skins and stems) in a tank of fermenting red wine.

Wine classification systems differ by country. In some places, wines are classified by region and area only. This can be very confusing to consumers. For example, there are 151 châteaux in Bordeaux with "Figeac" and 22 with "Corton" on their labels.

This releases some free run juice, and separates the fruit from the stems, which can impart bitter tannins to the juice.

Tannin - A natural component found to varying degrees in the skins, seeds and stems of grapes; most prominent in red wines, where it creates a dry, puckering sensation in young reds of concentrated extract; ...

Wondering if hydrolyzable tannins can be found in the stems of grapes? So am I.

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.

There are many myths surrounding wine storage, some perpetrated by the wine-storage industry, some by historical accident and some by people with state-of-the-art systems who feel that their hardware proves their credentials as oenophiles.

The grape is a sub-variety of the Refosco grape and derives it name from its red stems. The grape has a long history and was praised by Pliny the Elder in the first century for the quality of wine it produces.

Inspect the grapes before buying them -- they should be firm, taste sweet and have no signs of mold or fungus on the grapes or stems. Buy seedless grapes so you don't have to remove them from the grapes.

Referring to the presence of tannic acid that comes from the skins, seeds and stems of the grapes. Tannin is a necessary component of good wine, especially good red wine, and is most evident in the first few years of maturity.

Tannic - Describing a wine with a lot of tannin, the compound found in grape skins and stems. This creates the drying, slightly astringent sensation in your mouth. Red wines generally have much more tannin than white wines.

Tannins are a bitter by-product of grape skins and stems however they greatly assist in clarifying the wine. While the more tannins you have, the more full bodied your wine will be, it will take longer to mature.

Cap: Fruit skins, stems, and pulp that float to the surface during a fermentation.

phenolics, varied group of compounds found mainly in skins, stems and seeds in the case of grapes. They include anthocyans, tannins and many flavour compounds.

Young vines with shallow root systems are particularly vulnerable to floods, drought and fertility. If the surface soil is not too wet, too dry, or too fertile, the roots will grow deeper and wider in search of nourishment.

even Hippocrates prescribed honey for sexual vigor, Wedding traditions in some cultures include the offering of honey to a bridegroom and even the term 'honeymoon' stems from an ancient tradition of couples going into seclusion and drinking a honey ...

Tannins are found primarily in the stems, skins and seeds of grapes, which are removed from white grapes before fermentation. Tannins are highest in shiraz and cabernet sauvignon and lowest in pinot noir and are responsible for firmness and mouthfeel.

A natural component found in the skins, seeds and stems of grapes. Red wines are fermented in contact with the skins, and as a result, leech out tannins into the juice. It creates a dry, puckering sensation in across the inner cheeks and tongue.

These differences are expressed in the thickness of stems and canes, the lushness of their canopies, and the shape of their leaves and bunches.

Tannin Wine component"found mostly in red wines"derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannin acts as a natural preservative that helps wine age and develop.

Stemmy: Wines fermented too long with the grape stems may
Structure: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel.

For the experiment I chose three vacuum-style stoppers and two inert gas systems, along with the bottle's original stopper.

STALKY: Smells and tastes of grape stems or has leaf- or hay-like aromas.
STEMMY: Wines fermented too long with the grape stems may develop this quality: an unpleasant and often dominant stemmy aroma and green astringency.

An astringent, harsh, bitter substance found in the seeds and stems of grapes, Tannin is important in the making of good red wines, aiding them in long and graceful aging. The amount of tannin can be increased by enhancing extraction.

Cap :The thick layer of skins, stems and seeds that forms at the surface of fermenting red wine.

Wine component (found mostly in red wines) derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannin acts as a natural preservative that helps wine age and develop.

A substance in grape skins, seeds, and stems necessary for the development of fine red wines. In young wines, it is unpleasant, but the "puckery" taste disappears in time and a harmonious blending of wine characteristics takes place. See "astringent.

The grape clusters are cut from the vine and placed in buckets or boxes and then transferred to larger containers (large tubs in Europe, metal gondola trucks in California and elsewhere) for transport to the winery. Mechanical harvesting systems, ...

Tannin - The astringent or bitter qualities in a wine come from tannins, which are found in grape skins, stems and seeds. Tannins are extracted from grapes by skin contact and heavy pressing.

Promace: The skins, seeds, pulp, and stems left in the fermenting vat or cask after wine making, often used to make Italian grappa, and is served after dinner as a digestive.
Prickle: Presence of tiny bubbles in some young wines.

Wines fermented too long with the grape stems. The taste will be bitter.
Subtle
Complex and balanced. Describes delicate wines with finesse, or flavors that are understated rather than full-blown and overt. A positive characteristic.

Maceration : the pomace (skin, pips and stems) impregnate the must giving body and color.
Raking : pomace and must are separated. The must becomes "vin de goutte", the pomace becomes "vin de presse".

Stemmy: a term applying either to wines actually having been fermented in contact with their stems, or to wines which, owing to an unusually brutal crushing or pressing, contain an excess of the bitter tannins of the stems.

Tannin. A substance found in the skins, stems and seeds of grapes (grape tannins) and imparted by oak barrels (wood tannins), that, in balance, can lend structure, texture and ageability to red wines.

Another source of bitterness is tannin or stems. If the bitter quality dominates the wine's flavor or aftertaste, it is considered a fault. In sweet wines a trace of bitterness may complement the flavors.

A naturally occurring substance in grapeskins, seeds and stems. Is primarily responsible for the basic "bitter" component in wines. Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine.

Whole-bunch fermentation
Occasionally used and the stems can assist in drainage but increased tannins from the stems can be problematic.

STEMMY: Wines fermented too long with the grape stems may develop this quality in either or both the nose and mouth. It can be pleasant or unpleasant, depending upon how dominant the stemmy quality overshadows the actual fruit.

Tannins are present in grape stems, pips and skins. Tannin also comes from oak ageing of wine. As the grape ripens on the vine so do tannins, making them less astringent. Bottle age also lessens tannins, which will eventually precipitate as sediment.

Tannin: A bitter compound found in the seeds, stems, and skins of grapes, and is extracted from wooden barrels. It is quite astringent and causes a puckering sensation in the front of the mouth.
Tart: An overly acidic wine.

Tannin: A polyphenolic compound derived from the skins, seeds, and stems of grapes, which gives young red wines an astringent quality, but contributes to its longevity and normally ameliorates as the wines age.

Green: Too acidic, raw, vegetal or herbal; a wine can taste "green" due to underripe grapes or stems, but such an impression may simply mean the wine needs time to develop.
Grip: Jargon used to describe an emphatically firm, tactile finish.

See also: Wine, Grape, Region, Taste, Quality