Term (also pressing) for both the process of pressing the grapes and the mechanical equipment required for this. Presses were already used in early antiquity, as evidenced by finds of several thousand-year-old artefacts in many ancient wine-growing regions. Among others, the Roman writer Cato the Elder (234-149 BC) reports about it in his works. Pressing is a crucial step in winemaking. As a rule, only healthy and physiologically ripe grapes should be processed, which is achieved by selective grape harvesting.
Depending on the type of wine, it must be decided whether destemming (destemming, de-stemming) should take place before pressing, i.e. whether the grape skeleton should be removed. During pressing, the grape must is separated from the grapes by mechanical pressure. Depending on the type of wine, it is separated from the solid components and then processed further, especially in white winemaking, where pressing is usually the first step. In red win emaking, this is only done after the classic mash fermentation. If the crests are also pressed, they release tannins or tannins and pigments (colourings), which can be quite desirable in the case of grapes with a strong fruity flavour and is common in red winemaking, for example, due to the technique carbonic maceration.
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