stum

stum

A winemaker checks the stum in a large wooden barrel.

Definition

  1. Noun:

    • Unfermented grape juice: "stum" refers to grape juice that has not yet undergone fermentation, often used as a base for wine or other alcoholic beverages.

  2. Verb:

    • To prevent fermentation: "stum" means to stop or inhibit the fermentation process of grape juice or wine, especially after it has been placed in a barrel, to preserve sweetness or halt further alcohol production.
Usage Examples

  • Noun:

    • The winemaker stored the stum in cool cellars to keep it fresh. (Unfermented grape juice kept for later use.)
    • Adding sugar to stum can restart fermentation for a sweeter wine. (Unfermented juice used in wine-making.)

  • Verb:

    • They stummed the wine to maintain its residual sugar content. (Stopped the fermentation process intentionally.)
    • The vintner stums the must to prevent it from turning into vinegar. (Halts fermentation in the grape mash.)
Advanced Usage

  • "to stum wine": a technical term in winemaking for arresting fermentation.

    • After a few days, the winemaker stummed the wine by adding sulfur dioxide. (Used a chemical method to stop fermentation.)

  • "stummed must": grape juice that has been treated to prevent fermentation.

    • The stummed must was used to produce a non-alcoholic wine. (Unfermented juice with halted fermentation.)
Variants and Related Words

  • Stummed (adj): describing grape juice or wine that has had its fermentation stopped.

    • The stummed batch retained a natural sweetness. (The fermentation was halted.)

  • Stumming (n): the process of preventing fermentation.

    • Stumming is a delicate step in making dessert wines. (The act of stopping fermentation.)
Synonyms
  • Must: unfermented grape juice (similar to stum, but often refers to the crushed grapes before fermentation).
  • Unfermented juice: grape juice without any alcohol production.
  • Arrest: to stop or halt (used in the context of fermentation).
Phrasal Verbs
  • Stum up: to cause fermentation to cease by adding a substance.
    • The winemaker stummed up the barrel with a special additive. (Stopped fermentation using a chemical agent.)
Related Idioms

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