What You Need to Know
Grape-treading or grape-stomping is part of the method of maceration used in traditional wine-making. Rather than being crushed in a wine press or by another mechanized method, grapes are repeatedly trampled in vats by barefoot participants to release their juices and begin fermentation. Grape-treading was widespread in the history of winemaking, but with the introduction of industrial methods, it now survives mostly as a recreational or competitive activity at cultural festivals.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
1 hour
30 minutes - 2 hours
Equipment
Steps
- 1.
Lagareiro wine (Portugal): Creates unique phenolic extraction
- 2.
Kakhetian Qvevri wine (Georgia): Traditional skin contact method
- 3.
Festival must (Spain): Community harvest celebration product
The Science
Primary Reaction
Malolactic fermentation