Term (also repressing) for the last must obtained with higher required pressure through further pressing processes, in which large amounts of tannins, colouring agents and minerals are contained due to the crushing of berry skins and grape seeds. However, the sugar and acid content is significantly lower than in the previously obtained free-run must (30 to 50%) and pressed must (40 to 60%). It is usually processed separately from these and yields a wine of only medium to inferior quality. It accounts for about 10% of the total quantity. The name is derived from the failure (turning over) of the press cake before the pressing process. See a list of all processing steps under winemaking.
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden