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Viognier juice in the press pan after being pressed. In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters. [1]
A winepress is a device used to extract juice from crushed grapes during winemaking. There are a number of different styles of presses that are used by wine makers but their overall functionality is the same. Each style of press exerts controlled pressure in order to free the juice from the fruit (most often grapes).
The first wine press was probably the human foot and the use of manual treading of grapes is a tradition that has lasted for thousands of years and is still used in some wine regions today. The history of the wine press and of pressing is nearly as old as the history of wine itself with the remains of wine presses providing some of the longest ...
Pressing is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins. Pressing is not always a necessary act in winemaking; if grapes are crushed there is a considerable amount of juice immediately liberated (called free-run juice) that can be used for vinification.
The juice that is still remaining the wine grapes during Champagne wine production after the second pressing has retrieved the taille fraction. By law this juice can not be used to make Champagne and is usually discarded or distilled Vin de presse The dark, tannic wine produced from pressing the cap of grape skins. Vin doux naturel
As the construction and use of a wine press was labor-intensive and expensive, its use was generally restricted to large estates, with smaller wineries relying on treading alone to obtain grape juice. [39] If grape pressing was used, an estate would press the skins one to three times. Since juice from later pressings would be coarser and more ...