Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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pulp, viticulturally, the soft tissue of grape berries inside the skin (also called the flesh or pericarp) which is the source of the juice of the grape. The word may also be used by winemakers to refer to the solid matter that settles from the juice after must settling. For more detail of grape pulp, see grape.