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在 1920 年代机械旋转除梗机发明之前，在发酵前从葡萄串中去除梗是如此费力，以至于发酵整串红葡萄（包括梗）而不是仅仅发酵除梗和破碎的浆果是常见做法——但这本质上是因为没有其他选择。
如今，除梗机（通常与破碎机集成）在几乎每个酒庄都是必需品。但在过去 15-20 年中，正当除梗机在去除每一点梗方面变得更加精密时，整串发酵（...
