梗味 (Stemmy) 作为品鉴术语变得如此流行，以至于朱莉娅 (Julia) 不得不在最新版的《牛津葡萄酒伴侣》中将其添加到梗条目中。整串发酵的故事是什么？上图为克洛纳基拉 (Clonakilla) 的维欧尼 (Viognier) 与整串设拉子 (Shiraz) 的共同发酵（图片来源：大卫·赖斯特 (David Reist)，克洛纳基拉 (Clonakilla)）。
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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（...
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