The process of removing grape stems from the MUST (juice, pulp, skin, and seeds) prior to FERMENTATION so that, during fermentation, bitter TANNINS in the stems won’t transfer to the wine and make it HARSH. During the fermentation of red wines, the juice is in contact with the skins and seeds, which also contain tannins. Destemming (also called destalking) is important so that such wines, which obtain enough tannins from the skin and seeds to give them BALANCE, don’t become overtly tannic. The French call this process égrappage.