A Review on Stems Composition and Their Impact on Wine Quality
Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have sp...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/5/1240 |
| _version_ | 1797395217376083968 |
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| author | Marie Blackford Montaine Comby Liming Zeng Ágnes Dienes-Nagy Gilles Bourdin Fabrice Lorenzini Benoit Bach |
| author_facet | Marie Blackford Montaine Comby Liming Zeng Ágnes Dienes-Nagy Gilles Bourdin Fabrice Lorenzini Benoit Bach |
| author_sort | Marie Blackford |
| collection | DOAJ |
| description | Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems’ effect on the wine, especially grape variety, stem state, how stems are incorporated, when they are added, and contact duration. Other rarely considered factors may also have an impact, including vintage and ripening conditions, which could affect the lignification of the stem. |
| first_indexed | 2024-03-09T00:31:16Z |
| format | Article |
| id | doaj.art-35e210fb1fcd4c1291111bab550e36e7 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T00:31:16Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-35e210fb1fcd4c1291111bab550e36e72023-12-11T18:29:23ZengMDPI AGMolecules1420-30492021-02-01265124010.3390/molecules26051240A Review on Stems Composition and Their Impact on Wine QualityMarie Blackford0Montaine Comby1Liming Zeng2Ágnes Dienes-Nagy3Gilles Bourdin4Fabrice Lorenzini5Benoit Bach6Agroscope, Route de Duillier 50, 1260 Nyon, SwitzerlandAgroscope, Route de Duillier 50, 1260 Nyon, SwitzerlandChangins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, SwitzerlandAgroscope, Route de Duillier 50, 1260 Nyon, SwitzerlandAgroscope, Route de Duillier 50, 1260 Nyon, SwitzerlandAgroscope, Route de Duillier 50, 1260 Nyon, SwitzerlandChangins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, SwitzerlandOften blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems’ effect on the wine, especially grape variety, stem state, how stems are incorporated, when they are added, and contact duration. Other rarely considered factors may also have an impact, including vintage and ripening conditions, which could affect the lignification of the stem.https://www.mdpi.com/1420-3049/26/5/1240grape stemswhole clusterswinewinemaking practicephenolic compoundsantioxidant activity |
| spellingShingle | Marie Blackford Montaine Comby Liming Zeng Ágnes Dienes-Nagy Gilles Bourdin Fabrice Lorenzini Benoit Bach A Review on Stems Composition and Their Impact on Wine Quality Molecules grape stems whole clusters wine winemaking practice phenolic compounds antioxidant activity |
| title | A Review on Stems Composition and Their Impact on Wine Quality |
| title_full | A Review on Stems Composition and Their Impact on Wine Quality |
| title_fullStr | A Review on Stems Composition and Their Impact on Wine Quality |
| title_full_unstemmed | A Review on Stems Composition and Their Impact on Wine Quality |
| title_short | A Review on Stems Composition and Their Impact on Wine Quality |
| title_sort | review on stems composition and their impact on wine quality |
| topic | grape stems whole clusters wine winemaking practice phenolic compounds antioxidant activity |
| url | https://www.mdpi.com/1420-3049/26/5/1240 |
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