Pressing

Author: Knut Sætrevik

Wine or juice?

Figure: Homemade oak press

Figure: Rondo 2004

For white wine and rosé wine, the grapes are crushed and pressed before fermentation. In other words, only the juice is used. For red wine, on the other hand, the whole grape is used in the fermentation process. The grapes are first crushed (important that the seeds are not crushed), then the entire mass goes into the fermentation vessel and is fermented for 1–3 weeks. The fermentation time varies with different varieties and the product one desires. More or less flavor and tannins (Tanin). If the grapes are pressed after harvest, one can also use the juice as a non-alcoholic juice without any form of alcoholic fermentation. The shelf life is then short and the juice must be stored in the refrigerator so that the fermentation process does not start by itself. Presses are available to buy.