The must is then pumped to a vessel, often a tank made of stainless steel or concrete, or an oak vat, for fermentation. The mixture of grapes, skins, juice and seeds is now referred to as must. Crushers usually consist of a pair of rollers, and the gap between them can usually be regulated to allow for light, hard or no crushing, according to the winemaker's preference. Grapes pass through the holes in the cage, while stems and leaves are expelled through the open end of the cage.Īfter destemming, the grapes are commonly lightly crushed. Within this cage is a concentric axle with arms radiating towards the inner surface of the cage. Mechanical de-stemmers usually consist of a rotating cage perforated with grape-sized holes. The presence of stems during fermentation can lead to a bitter taste in the wine, and the purpose of destemming is to separate grapes from the stems and leaves. On arrival at the winery there is usually a mixture of individual berries, whole bunches (particularly with hand-picked grapes), stems, and leaves. Hand-picked or machine-harvested grapes are usually tipped into a receival bin when they arrive at the winery and conveyed by a screw mechanism to the grape-processing equipment. The first step in red wine production, after picking, involves physical processing of the grapes.
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