(DRAFT)
VOLUME 5, ISSUE 23
February 12, 2006
ARTICLES IN THIS ISSUE:
Peter Test 1 Williams Selyem Off-Shoots
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Peter Test 1

A mechanical crusher/de-stemmer is often used. The stems are often removed in red winemaking before fermentation since the stems have a high tannin content and when unripe, stems can give the wine a green aroma due to extraction of 2-methoxy-3-isopropylpyrazine which has an aroma reminiscent of green bell peppers. With Pinot Noir, even if the clusters are de-stemmed, the grapes are usually left uncrushed (“whole berry”) to encourage the development of desirable aromas through partial carbonic maceration (fermentation within the grape
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