stum
stum — verb
- stumpresent simple I / you / we / they
- stums3rd person singular
- stumming-ing form
- stummedpast simple
1. to add fresh, unfermented grape juice (known as must) to wine so that it starts
to add fresh, unfermented grape juice (known as must) to wine so that it starts fermenting again, usually when the original fermentation has slowed or stopped.
The winemaker stummed the Merlot with fresh juice from the same vineyard.
stum + [wine type] + with [must/juice]
To boost the alcohol content, the vintner stummed the aging Cabernet in late October.
Elena stummed the Sangiovese blend with must from her late-harvest grapes.
The wine was stummed twice that autumn after both fermentations slowed down.
Traditional producers in Piedmont still stum their Barolo during cold winters.
文法句型
stum + [wine type] + with [must]
用法筆記
This term is almost exclusively used in historical or traditional winemaking contexts. Many modern winemakers use the phrase 'add must' instead of the verb 'stum'. The process itself is sometimes called 'stumming'.
常見錯誤
stum — noun
1. the juice that comes from pressing grapes, before it has fully fermented into wi
the juice that comes from pressing grapes, before it has fully fermented into wine; also called must.
The cellar master measured the sugar level of the stum before pressing.
measure/check + the stum
Fresh stum from the press was stored overnight in refrigerated steel tanks.
fresh stum / chilled stum
The vineyard sold its excess stum to a brandy distillery in the next valley.
A sample of the stum showed high acidity and a grassy, green-apple aroma.
Winemakers often freeze stum to preserve its sweetness for later blending.
- must
the standard modern term for unfermented or partly fermented grape juice; 'must' is far more common than 'stum' in contemporary winemaking
- wine
fully fermented grape juice; stum is the pre-fermentation stage, wine is the finished product
用法筆記
The word 'must' (from Latin 'mustum') is the more common term in modern winemaking. 'Stum' is older and less frequent, but appears in traditional European wine literature and historical texts.