Crush and press are two essential steps in the winemaking process that involve extracting the juice from grapes. These processes are distinct, yet interconnected, and they play a crucial role in determining the characteristics and quality of the final wine.
Crushing grapes is the initial step in winemaking, where the grapes are gently broken to release their juices. This process involves breaking the skins of the grapes, which contain the majority of the juice and other compounds. Traditionally, this was done by stomping on the grapes with bare feet, but nowadays, mechanical crushers are commonly used.
The purpose of crushing is to facilitate the extraction of juice from the grapes, as it allows the sugars, acids, and other components to mix together. This mixture of juice and skins is known as the must. The must contains not only the juice but also the skins, seeds, and sometimes stems, which contribute to the flavor, color, and tannins of the wine.
After the grapes have been crushed, the next step is pressing. Pressing involves separating the liquid portion of the must from the solid components, such as grape skins, seeds, and stems. This is typically achieved by using a wine press, which applies pressure to the must, squeezing out the juice while leaving behind the solids.
Pressing is crucial in winemaking, as it helps to extract the remaining juice and flavors from the grape solids. The amount of pressure applied during pressing can vary depending on the desired style of the wine. Gentle pressing, known as a soft press, is often used for white wines to minimize the extraction of harsh tannins from the grape skins. On the other hand, red wines may undergo a more vigorous pressing, known as a hard press, to extract more color, tannins, and flavor compounds from the grape skins.
The pressed juice, also known as free-run juice, is typically of higher quality and is often used separately from the juice obtained during crushing. This is because the juice obtained during pressing is generally lighter and less tannic compared to the juice obtained during crushing, which contains more of the grape skins' characteristics.
It is worth noting that the use of crushing and pressing can vary depending on the winemaker's preferences and the style of wine they aim to produce. Some winemakers may choose to skip the crushing step and directly press whole clusters of grapes, known as whole-cluster pressing, to achieve a different flavor profile. Others may opt for extended skin contact after crushing to extract more color and flavor compounds before pressing.
While crushing and pressing are distinct steps in winemaking, they are both essential in extracting the juice from grapes. Crushing breaks the skins of the grapes and releases the juice, resulting in the must, while pressing separates the liquid portion of the must from the solid components. These processes greatly influence the characteristics and quality of the final wine, including its color, flavor, and tannin levels.