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Winemaking: Extracting The Juice

It is imperative to begin the crushing process as quickly as possible. This is because both the juice of grapes as well as the skin can quite easily and quickly become deteriorated. When grapes are ripe their skin can be broken very easily so it is important to begin the extraction process as quickly as possible. The process must be handled carefully; however, because the bitter seeds inside the grapes, known as the pips, must not be broken. In addition, care must be taken to remove the stems completely as they can cause the wine to be bitter if they are left intact. *Almost all wines begin with the crushing process; however, there may be some cases in which you may decide not to crush your grapes. Usually, the reason for this would be to avoid having the juice coming into contact with the grape skins. When they come into contact with one another, the flavor as well as the color can be affected. As a result, in some cases, you may decide to avoid crushing in order to minimize the color of the wine. It is important to note that while most white wines are produced from white grapes, there are actually some varieties of white wines that are produced from red grapes that have had very little contact with the skins of the grapes. *The process of pressing involves forcing the grapes against an object in order to extract the juice. Regulated pressure is applied in order to control the amount of juice that is extracted from the grapes. As more pressure is applied, more juice can be extracted. *Grapes that are very ripe tend to be much easier from which to extract juice. In fact, with these types of grapes, it often takes very little pressure at all for the juice to begin flowing. When little or no pressure at all is needed for the juice to begin flowing, it is referred to as free run juice. As more external pressure is applied during the pressing process the chance of undesirable flavor compounds seeping into the wine begins to increase. In fact, grapes that have been very harshly pressed will tend to produce wines that have bitter flavors. Therefore, it is best to use only light to medium pressure in order to avoid this problem. *While this may seem to be complicated, many winemakers actually do prefer pressing to crushing due to the fact that pressing can provide more control of the juice quality. This is especially important when you want to avoid bitterness in the resulting wine. In addition, pressing can result in faster removal of the juice with white grapes. This, of course, helps to reduce as much skin contact as possible; which is important when producing white or blush wines. Pressing may also be used during the making of red wine after the fermentation process is nearly complete in order to press out the thicker mass that can remain behind after the free run juice has already been removed. In some cases, this can amount to as much as 15%; which can be a significant amount. The wine that is separated from the grape skins is typically darker in color as well as heavier. It is known as press wine. *