Wines fermented too long with the grape stems may develop this quality: an unpleasant and often dominant stemmy aroma and green astringency.
Smell and taste of certain wines, reminiscent of the vine, particularly the green stalks.
Some wines can have a dominate stemmy aroma and green astringency if they were in contact too long with stems during fermentation.
a term applying either to wines actually having been fermented in contact with their stems, or to wines which, owing to an unusually brutal crushing or pressing, contain an excess of the bitter tannins of the stems.
Green, astringent character of wines fermented too long with the grape stems.A green, sometimes astringent character.
Wines fermented too long with the grape stems may develop this quality in either or both the nose and mouth. It can be pleasant or unpleasant, depending upon how dominant the stemmy quality overshadows the actual fruit.