Gently squeezing the grapes, separates the juice from the skins, seeds and, if the grapes have not been destemmed, the stems.
The goal is to release as much juice as possible without mashing the seeds, which can add bitter flavors to wine.
Before pressing, the grapes frequently break open under their own weight. For white wines, the high, quality juice released at this stage, called "free-run," is often used to make top wines.
White grapes are pressed before fermentation.
Longer maceration results in darker colors and more extract in...
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