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Food and Wine Dictionary

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n. A device used to squeeze juice from grapes. Of the many types of presses in use today, the basket press, designed to squeeze out as much juice as possible, is one of the earliest. It uses a plate to push down on the grapes in the basket, forcing out juice through small slots. Numerous versions of this press have evolved over time and many are still used today. A bladder press uses an inflatable bladder that forces the grapes against a perforated outer shell through which the juice drains into a container. The most recent generation is the tank press, which uses an airtight tank lined with a membrane that lightly presses the grapes. The tank press is currently thought to be one of the best because the gentle pressure and lack of air exposure produces high-quality juice v. press. To extract juice from grapes using one of several various presses. Pressing usually follows CRUSHING and precedes FERMENTATION of white wines, but follows the fermenting of red wines.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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