Abstract:The removal of stems prior to maceration during red winemaking is generally associated with an improvement in wine quality. However, in recent years, increased interest in the use of stems in winemaking has been observed among winegrowers. Different advantages of this practice have been listed in the literature. In order to better understand their role during winemaking, stems of ten red grape varieties from different winegrowing regions of Switzerland were studied to determine which minerals, acids and polyph… Show more
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