Wine Production : Vine to Bottle - Vinum Vine

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for their individual characteristics, including flavours, ability to
perform at various temperatures and formation of lees.
12.4 Destemming
There are winemakers who believe that stems can perform a valuable
function. For example, in the Rhône valley, stems are often retained
in the vinification process. They help keep the cap of skins on top of
the fermenting must less compact, and do add firm tannins to the
wine and suppress any tendency for overt jammy fruitiness.
CHAPTER 12
12.5 Fermenting sugar-rich musts to dryness
In hot climates, grapes are sometimes so sugar rich that difficulties
may arise in achieving fermentation to dryness. The problem may be
overcome by the (normally unmentionable) addition of water to the
must or in the early stages of fermentation. Winemakers may refer
to ‘flushing out the picking bins very well’, or using the help of ‘the
black snake’ or ‘the white horse’.
12.6 Colour extraction, concentration and
tannin balance
There are several methods that may be used to extract colour,
concentrate flavours and achieve tannin balance.
12.6.1 Must concentrators and reverse osmosis
Grapes may be picked that are wet from rainwater or that have not
reached complete ripeness. The inclusion of rainwater at pressing
can cause dilution of juice solids (sugars and other components).
When under-ripe grapes are pressed the sugar-in-juice level may be
lower than required to make a good wine with the right level of alcohol
and the required balance. In both instances the solution may be to
remove water.