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Prior to being placed in the press the free run juice is pumped into the barrel. The crushed grapes are then placed in a press.
In our process we use what are commonly referred to as bladder presses. The crushed grapes are introduced into the cylinder, and the tube is inflated, pressing the grapes against the cylinder sides and forcing the juice out through the perforations.
Several pressings may be made without the extensive hand labor required for basket presses.
Separation of the juice is simplified because fermentation makes the skins less slippery, and the amount of free run juice obtained is, therefore, much greater than for unfermented musts. Separation of the less slippery solids from the juice by pressing is also simplified.
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