Destemming and crushing and the importance of gentle fruit handling

摘要

The front end processing of fruit prior to fermentation is primarily about creating an environment in which the yeast can convert sugar to alcohol while minimising the negative changes to fruit aromas and flavours. These processes, prior to fermentation can have an effect on the level of phenolics in the juice and it is generally accepted that the lower the phenolics in the juice the higher the quality. The term, "gentle handling" appears to have gained acceptance as the description of how fruit should be harvested, crushed and pressed in order to maximise its potential. But what is state of the art gentle handling?