Description
Traditional wine-making method
Technical
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.
Science
Primary Reaction
Malolactic fermentation
Parameters
Temperature
20°C optimal
15°C to 25°C range
Cool to moderate temperatures are ideal for grape treading.
Time
1 hour
30 minutes – 2 hours
Equipment
Sensory Profile
Aroma ()
Compounds: Ethyl acetate, Isoamyl acetate, Benzaldehyde
Taste
Texture
Wine Analogy
Similar to foot-trodden Port wine aromas
Coffee Analogy
Like natural process Ethiopian coffee
Perfume Analogy
Reminiscent of grape must in floral perfumes
Origin & History
Civilization
Ancient Greeks and Romans
Era
Classical antiquity
Region
Mediterranean
Spread Path
Trade and colonization along the Mediterranean coast
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced