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A Review on Stems Composition and Their Impact on Wine Quality
Marie Blackford1,2, Montaine Comby1,2, Liming Zeng2
1Agroscope, Route de Duillier 50, 1260 Nyon, Switzerland.
Molecules (Basel, Switzerland)
|March 6, 2021
Summary
Grape stems, often avoided for potential astringency, can enhance wine
Area of Science:
- Enology and Viticulture
- Food Chemistry
Background:
- Grape stems are often associated with undesirable green aromas and astringency in wines.
- Empirical evidence suggests stem inclusion can positively influence aromatic complexity and wine freshness.
- Stem usage in winemaking is largely experimental, with limited research on extracted compounds and their matrix impact.
Purpose of the Study:
- To review the chemical composition of grape stems.
- To identify compounds released during maceration and their potential effects on wine.
- To analyze existing studies on the impact of stems on wine quality.
Main Methods:
- Literature review of stem chemical composition.
- Identification of compounds likely released during maceration.
- Survey of studies investigating stem inclusion (whole clusters or partial) in winemaking.
Main Results:
- Stem inclusion can positively impact wine's aromatic complexity and freshness.
- Key factors influencing stem impact include grape variety, stem maturity (lignification), and maceration parameters.
- Vintage and ripening conditions can affect stem lignification and subsequent wine influence.
Conclusions:
- Grape stems contain compounds that can beneficially modulate wine aroma and freshness.
- Careful management of stem inclusion, considering various influencing factors, is crucial for optimal results.
- Further research is needed to fully understand and optimize stem utilization in winemaking.
Keywords:
antioxidant activitygrape stemsmaceration techniquephenolic compoundspolyphenolic compoundswhole clusterswinewinemaking practiceMore Related Videos
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