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Winemaking

WHAT IS THE PRESSING OF GRAPES INTO WINE?

Pressing grapes is one of the most important steps in winemaking. It’s the process of separating the juice or wine from the solid parts of the grape (skins, seeds, and stems, collectively called pomace). The timing and method of pressing depend on whether you’re making white, rosé, or red wine.

Diane Valenti

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1. Pressing in White Wine
  • Grapes are usually pressed immediately after crushing (before fermentation).
  • The goal is to extract clear juice with minimal skin contact, to preserve fresh fruit and floral aromas.
  • After pressing, the juice is collected, settled, and then fermented into wine.
2. Pressing in Red Wine
  • Red grapes are fermented first with their skins (maceration). This allows extraction of color, tannins, and flavors.
  • Once fermentation is complete (or nearly so), the grape skins are pressed to release the remaining wine.
  • The first run, called free-run wine, drains without pressing and is generally softer and higher quality.
  • The pressed wine (from the pomace) is more tannic and robust, often blended back in to add structure.
3. Pressing in Rosé Wine
  • Grapes are pressed after only short skin contact (a few hours to a day).
  • This extracts just enough color for a pink hue, while keeping tannins light.
4. Types of Presses
  • Basket Press (Traditional): Grapes are loaded in a cylindrical basket and pressed with a plate from above. Gentle, slow, often used for high-quality wines.
  • Bladder or Pneumatic Press: Uses an inflatable bladder to gently push grapes against a perforated drum. Very common today because it allows precise control and gentle extraction.
  • Continuous Press: Used in bulk production, constantly feeds grapes and extracts juice, but is harsher on fruit.
5. What Pressing Extracts
  • Juice/Wine – the liquid fraction.
  • Tannins & Phenolics – more pressing = more structure but also more bitterness if overdone.
  • Flavor compounds – pressing technique influences style (delicate vs. bold).
In Summary:
White wines → Press before fermentation.
Red wines → Press after fermentation.
Rosé wines → Press after limited skin contact.

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