Crushing
Crushing is the winemaking process in which harvested grapes are broken open to release their juice, initiating the transition from whole fruit to must. This stage traditionally follows or accompanies destemming, although in some cases whole clusters are crushed without prior stem removal[1]. The method and intensity of crushing influence the extraction of compounds from grape skins, affecting tannin levels, colour, and aromatic profile[2].
Background
The practice of crushing grapes for winemaking dates back thousands of years, with early methods relying on manual treading in vats or stone basins[3]. Historically, crushing was not distinguished from pressing, but modern winemaking separates the two processes: crushing breaks the grape skins, while pressing extracts juice from the pulp. The introduction of mechanical crushers in the 19th and 20th centuries allowed for greater control over extraction, reducing oxidation and microbial spoilage[4].
Techniques and Equipment
Modern crushing is typically carried out using mechanical rollers or crusher–destemmers, which gently split the grape skins to release juice without breaking seeds that can impart bitter phenolics[5]. Equipment can be adjusted to control the degree of crushing, depending on grape variety, ripeness, and intended wine style. In small-scale or traditional production, manual crushing methods such as foot treading are still used, particularly for certain premium or heritage wines[6].
Role in Winemaking
Crushing plays a crucial role in initiating the extraction of juice, flavours, and aromatic compounds from the grape skins[7]. The process facilitates fermentation by allowing the must to be inoculated with ambient or cultured yeasts. For red wines, crushing promotes skin contact essential for colour and tannin development, while for white wines, rapid separation of juice from skins after crushing can preserve freshness and reduce phenolic bitterness[8].
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113769.
- ↑ Hidalgo Togores, Tratado de Viticultura, Mundi-Prensa, 2002, ISBN 978-8484761743.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113769.