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Grape stomping at the Colorado Mountain Winefest in Grand Junction, Colorado, United States First developed in the Middle Ages, basket presses have a long history of use in winemaking. The earliest wine press was likely the human foot or hand, crushing and squeezing grapes into a bag or container where the contents would ferment.
Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation . It is possible to produce white (colorless) wines from red grapes by the fastidious pressing of uncrushed fruit.
After destemming, the grapes are commonly lightly crushed. Crushers usually consist of a pair of rollers, and the gap between them can usually be regulated to allow for light, hard, or no crushing, according to the winemaker's preference. The mixture of grapes, skins, juice, and seeds is now referred to as must. The must is then pumped to a ...
Grape-treading or grape-stomping is part of the method of maceration used in traditional wine-making. [ 1 ] [ 2 ] [ 3 ] Rather than being crushed in a wine press or by another mechanized method, grapes are repeatedly trampled in vats by barefoot participants to release their juices and begin fermentation .
Ancient Egyptian pressing basin, in which grapes were probably trodden by human feet in the Marea region around present-day Lake Mariout. The exact origins of winemaking (and, thus, of pressing grapes) are not known, but most archaeologists believe that it originated somewhere in the Transcaucasia between the Black and Caspian Seas in the land that now includes the modern countries of Russia ...
Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to convert sugar into ...