Destemmed

Destemmed refers to the removal of stems from plant material. The term is most commonly used in winemaking, but it can apply to other fruits, vegetables, and even cannabis after harvest. Destemming is a preparatory step that can influence fermentation, texture, and flavor.

In winemaking, destemming is typically performed after harvest and before crushing. Removing the woody stems helps reduce harsh, green flavors and tannins that can be extracted from stems during fermentation. Some producers opt for whole-cluster fermentation, where stems are left in the fermenting mass to contribute structure, while others destem most or all of the fruit to yield a more uniform must. Destemming is usually accomplished with a grape destemmer, a mechanical device that loosens berries from the stems and may feed them directly to a crusher. The choice between destemmed and whole-cluster processing depends on grape variety, desired style, and winemaker philosophy.

Destemmed also appears in cannabis and horticultural contexts. In cannabis, destemming involves removing stems before trimming, drying, and curing to improve burn quality and resin concentration in the buds. In horticulture more broadly, destemming can refer to removing stems from harvested berries or other fruit to simplify processing, weighing, or extraction.

Overall, destemming is a common technique aimed at controlling flavor, texture, and downstream processing by removing unwanted woody portions before further handling.