Destemming and Crushing White Grapes
After harvest, some white grapes are destemmed and crushed before they are pressed. Many winemakers skip this step in order to minimize the extraction of harsh compounds from the skins, seeds and stems.
Destemming and Crushing Grapes for White Wine
During the destemming and crushing process, the grapes are placed in a funnel/basket known as the hopper. The stems are separated and the grape skins are broken. Some wineries even macerate their white grape must for up to two days.
Destemmer/crusher machines range in size and expense. The smallest can be operated by hand by turning a crank. They come in single roller and double roller styles. Hand crushers are placed over and attached to a container which collects the juice. The grapes are passed through rollers and are crushed. The largest machines can crush over 50 tons of grapes per hour.
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