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Term (also pressing) for both the process of pressing grapes and the mechanical equipment required for this. Presses were already used in early antiquity, as evidenced by artefacts dating back several thousand years in many ancient wine-growing regions. Among others, the Roman writer Cato the Elder (234-149 BC) reports on this in his works. Pressing is a crucial step in the winemaking process. As a rule, only healthy and physiologically ripe grapes should be processed, which is achieved through selective harvesting.

Yes or no to destemming

Depending on the type of wine, a decision must be made as to whether destemming (destemming, destemming) should take place before pressing, i.e. whether the grape structure 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 wine production, this is only carried out after the classic mash fermentation. If the ridges are also pressed, they release tannins or tannins and pigments (colouring agents), which may be desirable for grapes with a strong fruity flavour and is common in red wine production, for example using the carbonic maceration technique.

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The world's largest Lexicon of wine terms.

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