Winemaking Technique
Pressing
Pressing
Pressing separates juice or wine from grape solids after crushing or fermentation. Timing and pressure determine whether the must is free-run (delicate) or press fraction (more tannin and phenolics) — a critical quality decision for whites and reds alike.
Also known as: Grape pressing, Press cycle
Purpose
Separate liquid from grape solids at controlled pressure.
Process stage
Pre Fermentation
How it works
- All wine types
- Free-run vs press fraction separation
Common wine styles
Common grape varieties
Common regions
Descriptors created
Descriptors reduced
Opposite techniques
Serving implications
Beginner explanation
Free-run juice is the gentlest fraction; harder pressing extracts more bitter tannins.
FAQ
- What is free-run juice?
- Juice that flows by gravity before pressing — typically the highest quality, least tannic fraction.
Related ontology entities
- Chardonnay Wine Style
- Pinot Noir Wine Style
- Riesling Wine Style
- Champagne Wine Style
- Champagne Wine Region
- Burgundy Wine Region
- Bordeaux Wine Region
- Mosel Wine Region
- Tannic Descriptor
- Rich Descriptor
- Chardonnay Grape Variety
- Pinot Noir Grape Variety
- Riesling Grape Variety
- Ideal Serving Temperature Serving