The word "stum" is spelled with four letters: s-t-u-m. Its pronunciation is transcribed as /stʌm/. The IPA phonetic symbols represent the sounds of the word, which begin with an unvoiced 's' sound, followed by a short 'uh' vowel sound and ending with an unvoiced 'm' sound. "Stum" is an uncommon word that means fermented grape juice, without the addition of spirits. Although it is not regularly used in everyday language, it remains a relevant term in the wine-making industry.
Stum is a noun that refers to the thick residual liquid from the fermentation of grape juice, which is used in winemaking and cooking. It is produced by partially fermenting the grape juice, typically without the addition of yeast, and then allowing the liquid to settle. This process results in a thick, sweet, and syrupy substance that contains a high concentration of sugars, alcohol, and flavors extracted from the grape skins.
In winemaking, stum can be added to newly pressed grape juice or wine to provide nutrients and kickstart the fermentation process. It also contributes to the sweetness and body of the final product. Additionally, stum can be used as a base for making certain liqueurs and fortified wines, as well as in the preparation of certain grape-based desserts and sauces.
Outside of winemaking, stum can be used as an ingredient in various culinary dishes. Its rich and concentrated flavor makes it a popular choice for adding depth and complexity to sauces, marinades, and glazes. Stum is often incorporated into recipes that require a sweet and tangy element, as it brings a unique taste that is reminiscent of concentrated grape juice with a hint of alcohol.
Overall, stum is a versatile and flavorful liquid that plays a significant role in winemaking and culinary endeavors, adding depth and complexity to various dishes and beverages.
• Unfermented wine; must; wine revived by fermenting anew; doctoring stuff for wine generally.
• To renew or doctor with stum.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "stum" has its etymology derived from German. It originated from the German word "Sturm", which means "storm". In the winemaking context, "stum" refers to a partially fermented or completely unfermented grape juice. This term is also used for a type of wine that is still fermenting and has not yet fully developed. The word "stum" is primarily associated with German winemaking traditions.