Addition of grape stems, especially dried grape stems, in the maceration stage can increase the content of phenolic compounds inthe resulting wines, and the flavor of wine can also be influenced.

• 葡萄酒酿造过程中,葡萄梗特别是干葡萄梗的添加会增加葡萄酒中酚类物质的含量,并且还会影响到葡萄酒的风味;