The destemmer/crusher is a machine that gently separates the berries from the stems to avoid bitter tannins, and then slightly crushes them. But before being fed through the destemmer/crusher machine, the grapes go on a sorting conveyor where they are carefully inspected and where leaves and bad berries can be removed.
Our fruit is brought over to be destemmed/crushed
The grapes are dumped into the destemmer/crusher machine
On the sorting conveyor
The destemmed berries
The leftover stems are falling out of the destemmer/crusher machine
The final mix of juice, pulp and seeds called the must
After being crushed, the must, which is the final mix of juice, pulp and seeds, is ready to undergo a cold maceration. Cold maceration is a relatively new technique and a way to increase skin contact and extract color and phenolics. The grapes are thus chilled to 14ºC/60ºF for a couple of days in order to inhibit fermentation.
Now, after cold soaking, the next step will be to come back to Crushpad to inoculate our must with our chosen yeast, the BDX - Bordeaux Red.
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