Grape Destemmers and Crushers ► Manual & Electric | with Stretcher & Pump

Crushing and destemming machines are essential tools for anyone involved in winemaking, whether at a DIY or professional level. These machines facilitate the process of transforming grapes into must, preparing them for fermentation.

Crushing is the first operation performed on grapes after harvesting, to extract the juice and pulp from the berries in order to obtain the must. Crushing is carried out using machines called crushers. The roller grape crusher consists of a frame with one or two pairs of rollers mounted on the bottom, whose purpose is to crush the grapes that are inserted from above.

This is followed by the separation of the stalks from the pressed grapes, i.e. destemming. The destemming machine is an essential tool for transforming grapes into must: its purpose is to separate the grapes from the stalks.

The destemming process begins with the grapes being fed into the upper tank, where a helical system conveys them to the first crushing stage. The resulting must is then collected in another section where, thanks to a blade system, the grapes are separated from the stems. This process is extremely important, as grapes contain large quantities of tannins that could alter the taste of the wine, excessively highlighting its acidic notes.

The main types of products available on AgriEuro include:

• Stemless crushers: mostly manual, these machines only crush the grapes without removing the stems. Given their rather simple construction, these machines are the most economical and easy to use.
• Stem removers with a tray: these come in both electric and manual models. These machines are suitable for medium-sized jobs and for anyone who wants an excellent product at a fairly reasonable price.
• Pump destemmers: these are equipped with a stainless steel pump that facilitates the transfer of the must into the vat. This type of machine is particularly suitable for large-scale operations thanks to its ability to work comfortably on the ground and be easily moved thanks to its wheels.

Crushers and destemmers facilitate the preparation of grapes for wine by transforming them into must ready for fermentation.

In particular, crushing and destemming are two crucial stages in winemaking, and these machines perform both tasks with precision and efficiency:

• Crushers break the grape berries by crushing them between two closely spaced rollers. This process, known as crushing, is essential to ensure that the juice flows out of the berries, preparing them for fermentation.
• Destemmers, on the other hand, separate the berries from the stems, i.e. the woody part of the bunch. This is an important step because the stems can negatively affect the flavour of the wine if they are not removed, and is called destemming.

These machines usually consist of:

• Crushing rollers: These are generally made of stainless steel or corrosion-resistant materials. These rollers, located inside the machine, work in pairs to crush the grapes. Their close positioning ensures that the grapes are broken and the juice is released.
• Destemming drum: This is a perforated cylinder that rotates inside the machine. The grapes are separated from the stems by the centrifugal movement of the drum. The holes in the drum allow the grapes to pass through while the stems are ejected.
• Frame: Made of stainless steel or other sturdy materials, the frame supports the entire structure of the machine. In advanced models, the frame can be opened, facilitating cleaning and inspection.
• Pump: Present in destemmers with a pump, this component transfers the must from the machine to the vat or fermentation tank. The pump is resistant to corrosion and wear, ensuring long life and optimal performance.
• Electric motor: Used in electric machines, the motor provides the power necessary for the rollers and drum to operate. The nominal power varies from 1 HP to 3 HP depending on the model and production requirements.
• Stretcher: A structure that allows the machine to be lifted and a vat to be placed underneath to collect the must. This component is typical of stretcher-type crushers and destemmers.

1. Grape feeding: The grapes are poured into the machine's hopper, which acts as an inlet tank. The hopper guides the grapes towards the crushing rollers.
2. Crushing: The grape berries are crushed by the rollers, which break the skins and allow the juice to escape. In stretcher models, the must falls directly into the vat positioned under the machine.
3. Destemming: In machines that include this function, the grapes pass through the destemming drum. The centrifugal movement separates the berries from the stems, which are ejected through a dedicated outlet.
4. Must transfer: In destemmers with a pump, the must is transferred from the machine to the vat or tank by means of a stainless steel pump. This system is particularly useful for large-scale operations.
5. Cleaning and maintenance: After use, it is essential to clean the machine thoroughly. Models with an openable frame facilitate this operation by allowing complete access to the internal components.

These machines not only improve work efficiency but also contribute to obtaining a high-quality end product. Here is a detailed list of the main advantages of these tools:

• Operational efficiency: Crushers and destemmers significantly speed up the grape preparation process compared to manual methods. The ability to process large quantities of grapes in a short time is essential for wineries that produce wine on a large scale.
• Must quality: These machines allow for precise crushing and destemming without excessively damaging the berries. This preserves the quality of the juice and minimises the presence of stems that can negatively affect the taste of the wine.
• Ease of use: Electric models are particularly easy to use, requiring minimal effort on the part of the operator. Even the manual versions are designed to be intuitive and simple to operate.
• Durability and robustness: Built with high-quality materials such as stainless steel, these machines are designed to last and resist corrosion. This makes them a long-term investment for any winemaker.
• Cleaning and maintenance: Models with an opening frame facilitate internal cleaning of the machine, which is essential for maintaining high hygiene standards and prolonging the life of the equipment.
• Mobility: Trolley-mounted destemmers with pumps are equipped with wheels that allow the machine to be moved easily. This feature is particularly useful for wineries that need to move machinery between different work areas.

There are different types of destemmers and crushers. Knowing the characteristics and functions of each type is essential for choosing the right machine. AgriEuro offers three main types of machines for crushing and destemming grapes:

• Stretcher crushers
• Stretcher crusher-destemmers
• Destemmers with pump

Cradle crushers are machines designed to break the grape berries by compressing them between two closely spaced rollers. This type is ideal for those looking for a simple but effective solution for crushing grapes.

• Operation: The grapes are crushed between the rollers, causing the juice to flow out. The must produced falls directly into the vat positioned under the machine, supported by the stretcher.
• Power: These machines can be manual or electric. Electric versions offer greater speed and ease of use.
• Stretcher configuration: The stretcher allows the machine to be lifted and a vat to be conveniently placed underneath it, making juice collection simple and efficient.

Stretcher presses are suitable for small producers and hobbyists who need a reliable and easy-to-use machine. The stretcher structure facilitates the positioning and collection of the must, while the robustness of the rollers ensures effective pressing.

Stretcher destemmer crushers combine the functions of crushing and destemming in a single machine. This versatility makes them particularly useful for those looking for a complete solution for grape processing.

• Operation: The grapes are first crushed by the rollers and then separated from the stems by the destemmer drum. The must is collected in the vat positioned under the machine.
• Power supply: Available in manual and electric versions, the electric machines offer greater efficiency and ease of use.
• Stretcher configuration: The stretcher structure allows the machine to be lifted and a vat to be positioned to collect the must and stalks separately.

These machines are ideal for winemakers who want to combine crushing and destemming in a single process, saving time and space. The stretcher configuration facilitates the collection of must and stems, improving operational efficiency.

Destemmers with pump are designed for large-scale operations where rapid and efficient transfer of the must is required.

• Operation: After destemming, the must is transferred from the machine to the vat or tank by means of a stainless steel pump.
• Power supply: These machines are mainly electric, offering high processing capacity and speed.
• Trolley configuration: Equipped with wheels for easy movement, these machines can be easily transported between different work areas. The stainless steel pump ensures rapid and hygienic transfer of the must.

Destemmers with pumps are ideal for large wineries and professional producers who need an efficient machine to process large quantities of grapes. The stainless steel pump ensures contamination-free transfer of the must, maintaining high quality standards.

Crushing and destemming machines are designed with a series of technical features that determine their efficiency, robustness and versatility. Knowing these features is essential for choosing the model that best suits your winemaking needs.

Destemmers and crushers can be powered manually or electrically. The choice of power supply depends on the specific needs of the user and the expected volume of work.

• Electric: Electric machines are ideal for large-scale operations. They offer greater speed and ease of use, significantly reducing the manual workload. These models are particularly suitable for wineries and professional producers.
• Manual: Manual machines are suitable for small-scale production and for those who want greater control over the crushing and destemming process. They are generally more economical and easier to maintain, making them ideal for hobbyists and small producers.

The configuration of the machines can vary between stretcher models and wheeled models with a pump. Each configuration offers specific operational advantages.

• Stretcher: This configuration allows the machine to be lifted and a vat placed underneath it to collect the must. It is particularly useful for facilitating the collection and transfer of must in small operations.
• Trolley with pump: Trolley machines are equipped with wheels for easy movement. The integrated stainless steel pump allows the must to be transferred directly into the vat or tank, making these machines ideal for large-scale operations.

The rated power of the machines generally ranges from 1 HP to 3 HP. This figure indicates the Commercial Power attributed to the machine, which may differ from the actual power measured at the drive shaft.

• 1 HP: Suitable for small operations and hobby use, it offers good efficiency for limited volumes of grapes.
• 2 HP: Provides a balance between power and cost, making it ideal for medium-sized wineries.
• 3 HP: Suitable for large wineries and professional producers, this power allows large volumes of grapes to be handled with high efficiency.

The production capacity of the machines varies from 700 to 3000 Kg/h. This parameter indicates the quantity of grapes that the machine can process in one hour.

• 700 Kg/h: Suitable for small-scale production and those with a limited workload.
• 1500 Kg/h: Ideal for medium-sized wineries, it offers good production capacity without compromising the quality of the must.
• 3000 Kg/h: Perfect for large producers, this capacity ensures the processing of large quantities of grapes in a short time.

Some models are equipped with a centrifugal drum that improves destemming efficiency compared to traditional systems.

• More efficient: Centrifugal motion separates the berries from the stems more quickly and accurately, reducing processing time.
• Better must quality: The precise separation of the berries from the stems preserves the quality of the must by preventing unwanted contamination.

Machines with an openable frame are easier to inspect and clean, ensuring quick and easy maintenance.

• Ease of cleaning: Full access to internal components facilitates cleaning, maintaining high hygiene standards.
• Quick inspection: The openable frame allows easy checking of the condition of the components, ensuring optimal operation and prolonging the life of the machine.

Destemmers with stainless steel pumps offer superior resistance to corrosion and wear.

• Durability: Stainless steel guarantees a long pump life, making it virtually eternal.
• Corrosion resistance: Ideal for use in the food industry, stainless steel resists corrosion caused by grape juice and other liquids.

Purchasing a crusher or destemmer requires careful evaluation of your needs and the technical characteristics of the machines. Here is a step-by-step guide to help you identify the machine that best suits your needs:

1. Determine the production volume: Assess the quantity of grapes to be processed in order to choose the appropriate production capacity.
2. Choose the type of power supply: Decide between electric or manual power supply based on your operational needs.
3. Select the configuration: Opt for a stretcher or trolley configuration with pump based on the space available and the need for mobility.
4. Assess the nominal power: Choose the power based on the volume of work and specific requirements.
5. Consider the materials: Choose machines with stainless steel components to ensure durability and corrosion resistance.
6. Check additional features: Identify features that improve the efficiency and quality of the must, such as the centrifugal drum and stainless steel pump.

By following this guide, you will be able to identify the crusher or destemmer that best suits your needs, ensuring an efficient and high-quality winemaking process.

Below, we have listed what we believe to be useful guidelines to follow based on the different types of people who may need this equipment.

Small producers and hobbyists need machines that are easy to use and maintain, with a production capacity suitable for limited volumes of grapes.

• Production capacity: A machine with a capacity of 700-1500 Kg/h is ideal. This range is perfect for small-scale production and for those working on a domestic scale.
• Power supply: Manual machines are often sufficient for this type of user. They offer greater control over the process and are more economical. However, electric machines can be a valid choice for those who want greater speed and ease of use.
• Stretcher configuration: The stretcher configuration allows a vat to be placed under the machine to easily collect the must. This configuration is useful for those working in small spaces.
• Nominal power: A power rating of 1 HP is generally adequate, providing sufficient force to process limited volumes of grapes without excessive energy consumption.

Medium-sized wineries need machines that can handle moderate volumes of grapes efficiently and offer a good balance between performance and cost.

• Production capacity: A machine with a capacity of 1500-2500 Kg/h is ideal for these wineries. This range allows moderate volumes of grapes to be processed without compromising on processing speed.
• Power supply: Electric machines are preferable to manual ones due to their greater efficiency and ease of use.
• Configuration: Both stretcher and trolley configurations may be suitable depending on operational requirements and available space.
• Rated power: A power rating of 2 HP offers a good balance between power and energy consumption, suitable for medium volumes of grapes.
• Materials and construction: Stainless steel machines are ideal for their corrosion resistance and durability.
• Additional features: A centrifugal drum and an openable frame can improve processing efficiency and facilitate maintenance.

Large wine producers require sturdy machines with high production capacity and advanced features to handle large volumes of grapes efficiently.

• Production capacity: Machines with a capacity exceeding 2500 Kg/h are necessary to handle large volumes during the harvest.
• Power supply: Electric machines are essential to provide the speed and power required for large operations.
• Trolley configuration with pump: This configuration is ideal for large producers as it allows the machine to be moved easily and the must to be transferred quickly and hygienically via the stainless steel pump.
• Nominal power: A power of 3 HP is necessary to handle large volumes of grapes, ensuring high performance and efficient operation.
• Materials and construction: Stainless steel is essential for strength and durability, particularly in key components such as rollers, drums and pumps.
• Additional features: A centrifugal drum improves destemming efficiency and an openable frame facilitates cleaning and maintenance. The stainless steel pump ensures uncontaminated must transfer.

The catalogue features leading names in the manufacture of crushers and destemmers. As with other types of products, choosing a reputable, well-known and trusted brand means opting for quality and safety. The brands to keep in mind when deciding to purchase a crusher or destemmer are:

• GRIFO professional crushers and destemmers: GRIFO is synonymous with reliability and quality in the wine-making machinery sector. It offers sturdy crushers and destemmers that are ideal for hobbyists and professionals alike.
• AgriEuro Premium Line crushers and destemmers: AgriEuro's Premium line combines high performance and high-quality materials. Perfect for those looking for efficient and durable wine-making machinery.
• AgriEuro Top Line destemmers with pump: AgriEuro Top Line is designed for professionals in the sector. These machines are powerful and capable of handling large volumes, ensuring efficiency and reliability.

Buying a crusher or destemmer on AgriEuro is a strategic choice to improve the winemaking process, guaranteeing efficiency, quality and reliability. Here are the main reasons why it is worth choosing AgriEuro for your purchases:

• Fast and free shipping: Shipping is handled by AgriEuro's logistics centres, ensuring fast delivery times and no additional costs.
• Availability of spare parts: AgriEuro offers the possibility to order spare parts that are always available, ensuring continuity of operations and longevity of the machines.
• Attentive and personalised after-sales service: AgriEuro's customer service is available to provide support and personalised assistance, ensuring a quick and effective solution to any problem.

Discover the wide selection of crushers and destemmers available on AgriEuro and find the perfect machine for your winemaking needs. Take advantage of special offers and free shipping to improve your wine production with the best machinery on the market!

Destemming and crushing are two fundamental stages in winemaking.

• Destemming consists of removing the stems, or green twigs, from the grape bunches. This operation is carried out to prevent the stems from giving the wine a grassy and tannic flavour.
• Crushing, on the other hand, is the process of crushing the grapes to extract the juice known as must, which will be fermented to become wine.

During destemming, the grape bunches are passed through a machine called a destemmer, which separates the stems from the berries. Crushing can be done by hand or with the aid of machines called crushers, which gently crush the berries to release the must without breaking the seeds excessively, thus avoiding the release of bitter tannins.

Destemming and crushing are carried out immediately after the grapes are harvested during the grape harvest. These processes are among the first stages of winemaking and must be carried out promptly to avoid unwanted fermentation and oxidation of the juice.

Timing is crucial to ensure the quality of the wine. Grapes are generally harvested in late summer or early autumn when the berries have reached optimal ripeness. Immediately after harvesting, the bunches are transported to the winery where they are destemmed and crushed. This rapid processing ensures that the must is fresh and ready for fermentation.

Crushing is the first operation performed on the grapes after harvesting to extract the juice and pulp from the berries in order to obtain the must. Crushing is carried out using machines called crushers. The roller grape crusher consists of a frame with one or two pairs of rollers mounted on the bottom, whose purpose is to crush the grapes that are inserted from above.

This is followed by the separation of the stalks from the pressed grapes, i.e. destemming. The destemmer is an essential tool for transforming grapes into must: its purpose is to separate the berries from the grape stalks.

The destemming process begins with the grapes being placed in the upper tank, where a helical system conveys them to the first crushing stage. The resulting must is then collected in another section where, thanks to a blade system, the grapes are separated from the stems. This process is extremely important because grapes contain large quantities of tannins that could alter the taste of the wine, excessively highlighting its acidic notes.

Destemming is the process of removing the stems from the grape bunches before pressing. This operation is carried out to improve the quality of the must and, consequently, the final wine. The stems contain tannins and other substances that can give the wine a grassy and astringent taste, so it is important to remove them.

The process is carried out using a machine called a destemmer, which mechanically separates the stems from the berries. Once destemmed, the berries are ready for pressing, while the stems are discarded or used for other purposes such as composting.

The destemmer is a machine designed to separate the stems from the grapes. The destemmer is relatively simple but effective.

The machine is equipped with a rotating drum with holes through which the grapes pass, while the stems are retained and separated.

Inside the drum, a system of blades or beaters facilitates the separation of the stems from the berries. Once separated, the grapes fall through the holes in the drum and are collected for pressing, while the stems are ejected from another part of the machine. This mechanical process ensures that most of the stems are removed without damaging the grapes, thus preserving the quality of the must.

Grape pressing is the process of crushing the berries to extract the juice called must, which is then fermented to produce wine. This step is fundamental in winemaking and must be carried out carefully to avoid excessively breaking the seeds of the berries, which can release bitter tannins.

Pressing can be done manually or with the use of machines called presses. Modern machines are designed to gently crush the grapes while preserving the quality of the must. Pressing also releases the aromatic substances contained in the grape skins, contributing to the aromatic profile of the final wine.

A grape crusher is a machine used to crush grapes and obtain must. The operation of the grape crusher is simple but effective. The grapes are fed into the machine where they pass through rollers or blades that gently crush them, releasing the juice.

There are several types of grape crushers, including:

• Roller crushers: two counter-rotating rollers crush the grapes.
• Blade crushers: a series of blades crush the grapes against a grid.
• Crushers with integrated destemmer: these combine destemming and crushing in a single machine, separating the stems before crushing the grapes.

Modern crushers are designed to minimise damage to the seeds and skins, thus preserving the quality of the must.

After crushing, the must obtained is transferred to containers to start the fermentation process. This step is crucial for wine production and can be divided into several stages:

• Alcoholic fermentation: natural or added yeasts transform the sugars in the must into alcohol and carbon dioxide.
• Malolactic fermentation: lactic bacteria transform malic acid into lactic acid, softening the acidity of the wine.
• Racking: the wine is separated from the lees, the solid residues of fermentation.
• Ageing: the wine is left to mature in wooden or steel barrels to develop its aromas and flavours.

Grape pressing produces must, the fresh juice that will be fermented to produce wine. Must contains natural sugars, acids, tannins and aromatic compounds that are essential for the quality of the final wine.

The must can be treated in different ways depending on the type of wine to be produced:

• White wine: the must is separated from the skins before fermentation.
• Red wine: the must ferments together with the skins to extract colour and tannins.
• Rosé wine: the must is left in contact with the skins for a short period before separation and fermentation.

Each method of treating the must affects the aromatic profile and taste of the final wine, making pressing a crucial step in winemaking.

Draining is a step in winemaking that consists of separating the must from the solid parts (skins, seeds and stalks) immediately after pressing and, if necessary, during or after alcoholic fermentation. This process is essential to obtain a clean wine free of solid residues, thus improving the final quality of the product.

During draining, the must is transferred to another container, leaving the solid parts at the bottom of the first container. This step can be performed manually or with the aid of specific machines such as peristaltic pumps or membrane presses. Draining allows the removal of unwanted components that can negatively affect the taste and stability of the wine.

Draining is particularly important in the production of white and rosé wines, where the aim is to avoid prolonged contact between the must and the skins in order to maintain the freshness and delicacy of the wine. In red wines, draining usually takes place after fermentation to separate the wine from the skins and seeds, thus contributing to the definition of the wine's character.

Wine-making is the process of transforming grapes into wine and involves several key stages, each of which plays a crucial role in determining the quality of the final product. Here are the main stages of wine-making:

• Harvesting: the grapes are harvested by hand or mechanically when they have reached optimal ripeness.
• Destemming and crushing: the bunches are destemmed to remove the stems and then crushed to extract the must.
• Alcoholic fermentation: yeasts transform the sugars in the must into alcohol and carbon dioxide. This process can last from a few days to several weeks.
• Racking: the fermented wine is separated from the lees, the solid residues of fermentation.
• Malolactic fermentation: in red wines and some white wines, malic acid is converted into lactic acid, reducing the acidity and softening the wine.
• Ageing: the wine is left to mature in wooden barrels, steel tanks or bottles to develop its aromas and flavours. Ageing can last from a few months to several years.
• Filtration and stabilisation: the wine is filtered to remove any residual particles and stabilised to prevent alterations during bottling.
• Bottling: the wine is packaged in bottles and sealed for distribution and consumption.