Pneumatic Pressing in White and Sparkling Wine Production
But light pressing will also result in less juice. The trade-off between quality and quantity is as true in this part of winemaking as it is in any other. The resulting must will either be centrifuged to left to rest overnight to separate solids from juice before fermentation.
Prolonged contact with the skins is rarely desired for white wines. While this contact will give some white varietals more body and flavor, it can also impart bitter tannins. If winemakers allow white must to macerate in the skins it is rarely for longer than a few hours and never longer than a few days.
For the vast majority of white wines, the juice is removed from the skins during pressing as soon as possible. Pneumatic presses are the best option for limiting this contact.
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