Next Article in Journal
Tiliacora triandra (Colebr.) Diels Leaf Aqueous Extract Inhibits Hepatic Glucose Production in HepG2 Cells and Type 2 Diabetic Rats
Next Article in Special Issue
The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma
Previous Article in Journal
Classification of Greek Olive Oils from Different Regions by Machine Learning-Aided Laser-Induced Breakdown Spectroscopy and Absorption Spectroscopy
Previous Article in Special Issue
The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix
Review

A Review on Stems Composition and Their Impact on Wine Quality

1
Agroscope, Route de Duillier 50, 1260 Nyon, Switzerland
2
Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland
*
Author to whom correspondence should be addressed.
Academic Editors: Rocio Gil-Muñoz and Encarna Gómez-Plaza
Molecules 2021, 26(5), 1240; https://doi.org/10.3390/molecules26051240
Received: 12 January 2021 / Revised: 19 February 2021 / Accepted: 22 February 2021 / Published: 25 February 2021
(This article belongs to the Special Issue Wine Chemistry: The Key behind 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 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. View Full-Text
Keywords: grape stems; whole clusters; wine; winemaking practice; phenolic compounds; antioxidant activity; maceration technique; polyphenolic compounds grape stems; whole clusters; wine; winemaking practice; phenolic compounds; antioxidant activity; maceration technique; polyphenolic compounds
Show Figures

Figure 1

MDPI and ACS Style

Blackford, M.; Comby, M.; Zeng, L.; Dienes-Nagy, Á.; Bourdin, G.; Lorenzini, F.; Bach, B. A Review on Stems Composition and Their Impact on Wine Quality. Molecules 2021, 26, 1240. https://doi.org/10.3390/molecules26051240

AMA Style

Blackford M, Comby M, Zeng L, Dienes-Nagy Á, Bourdin G, Lorenzini F, Bach B. A Review on Stems Composition and Their Impact on Wine Quality. Molecules. 2021; 26(5):1240. https://doi.org/10.3390/molecules26051240

Chicago/Turabian Style

Blackford, Marie, Montaine Comby, Liming Zeng, Ágnes Dienes-Nagy, Gilles Bourdin, Fabrice Lorenzini, and Benoit Bach. 2021. "A Review on Stems Composition and Their Impact on Wine Quality" Molecules 26, no. 5: 1240. https://doi.org/10.3390/molecules26051240

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop