Anuva Wines Knowledgebase
Pressing Grapes
Separating the grape’s juice from the skin is termed pressing. Though after crushing most juice flows freely, some wineries use pressers to ensure maximum release of the juice, even if it compromises the taste and the overall acidity.
The more force pressing machines apply, the more tannic the wine will be. The force makes tannins “soak” more quickly with the grape juice.
White wine does not have tannins because white wine’s grape juice is not in contact with its skins, while red wine is in contact with its skins giving red wine its tannin.
Wine Color During Pressing
Wine’s color comes from the grape’s skins—thus, white wines are white because they have very little contact with the grape skins, while red wines soak in the grape skins and acq ... read more
Pressing White Wine
White wine grapes are pressed right after being crushed to separate the juice from the grape’s skin, or sometimes, not even crushed at all and only pressed in order to keep the tannins that the ... read more
Pressing Red Wine
Red wine’s grapes turn into must (the solid parts of the grape including the skin, seed, and pulp and the liquid juice, see Wine 101) after the crushing process to obtain the correct color and t ... read more
Pressing Rose Wine
Rose wines soak with their red grape skins to acquire a pink color, but the grape’s juice and skin are separated before the wine can obtain the tannins from the grape’s skin. The gra ... read more
Pressing Champagne
Champagne (see Wine 101 section) and sparkling wine use white wine grapes that usually do not soak in their marc, but can soak depending on what the winemaker wants the flavor and color to be. ... read more
Related Pages