In 1875 Joshua Chauvet began using this destemmer-crusher to separate grapes from their stems, crushing them into a pulp to be pressed for the juice that would eventually ferment into wine.

As the grapes were brought in from the vineyard they would be poured into the top, dropping down to where they were beaten by rotating paddles and pulled from their stems.

Because the paddles are arranged along their axis in a spiral, the stems would be combed to one side while the macerated grapes fell forward down the chute in front into a waiting barrel.

Crude as this machine appears, destemmer-crushers like this are still in use in many wineries to this day.