How to Successfully Destem Fruit
What to do to get your destemmer operating as best as possible
by Bill Pregler
Jul 2013 Issue of Wine Business Monthly
A great line came from a true veteran in the business, Mea Leeman of Bucher Vaslin North America. She described destemming as “very emotional.” You will never see a winemaker more animated than on the crush pad when they are monitoring their destemmer. And for good reason—their beautiful fruit is about to be processed. For years I sold winery equipment; and while specializing in bottling lines, I always enjoyed talking crush pad. To learn more about what to do to get a destemm...
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