After some discussion with folks about the impacts of maceration and, more specifically, the effects of stems on juice chemistry and winemaking, this topic is far from clear.<\/p>\n
Stems clearly contribute considerable polyphenols, and more specifically, what is generally referred to as bad tannins, which impart a bitter taste, when macerated with grape skins and juice. However, stems with their pH hovering over 4.0 reduce (NOT increase) acidity, and slightly increase pH.<\/p>\n","protected":false},"excerpt":{"rendered":"