Crushing & Destemming

Crushing & Destemming in Winemaking: The First Step to Extraction

Crushing and destemming is one of the first steps in winemaking, where harvested grapes are separated from their stems and lightly crushed to release juice for fermentation. This process affects tannin levels, aroma, and mouthfeel, shaping the final wine’s character.

How Does Crushing & Destemming Work?

1. Grapes are harvested – Handpicked or machine-harvested.
2. Destemming (Optional) – Stems are removed to reduce bitterness & herbaceous flavors.
3. Crushing – Berries are gently broken open, releasing juice for fermentation.
4. Fermentation Begins – Skins, pulp, and juice start interacting to develop flavors & tannins.

Why Destem?

Reduces Harsh Tannins – Stems can add bitterness if unripe.
More Controlled Fermentation – Without stems, fermentation is more predictable.
Cleaner Juice Extraction – Prevents green flavors in the final wine.

When to Keep Stems?

Whole Cluster Fermentation – Adds structure & spice (used in Pinot Noir & Syrah).
For Complexity & Aging – Some winemakers keep stems for added depth & texture.