Wine Press

May 15, 2008 11:24 am | Uncategorized

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wine press
How do they press ice wine without breaking the seeds?

I recently did a wine tour and they explained that the machine used to press the grapes created just enough pressure to juice them, but not enough to crush the grape seeds (because it’d release the rather bitter flavour of the seeds). Shortly afterward we were discussing making ice wine and that they couldn’t use the same machine because it didn’t exert enough pressure to juice the frozen grapes. I’m wondering how do they press the ice wine grapes without also crushing the seeds. Does anyone know?

To follow up on Corvato’s answer, grapes for ice wine are traditionally left on the vine for the first 1-3 frosts of the season, which the what condenses the sugar and gives them the sweet flavor. They are not completely frozen in this process. Moreover, they are not usually artificially frozen since a complete the complete freeze actually transforms the sugars and the grapes actually loose some of their sweetness that way (hence the need for artificial sweeteners in frozen juices). Regardless, Corvato is correct that the grapes are allowed to thaw before they are pressed, and it is very easy to juice an unfrozen grape with minimal pressure.

Wine Press


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