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Winepress
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Winepress
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Byzantine-period winepress from Shivta (Sobota), Israel, with treading floor and collection vats
16th-century winepress

A winepress is a device used to extract juice from crushed grapes during winemaking. There are a number of different styles of presses that are used by wine makers but their overall functionality is the same. Each style of press exerts controlled pressure in order to free the juice from the fruit (most often grapes). The pressure must be controlled, especially with grapes, in order to avoid crushing the seeds and releasing a great deal of undesirable tannins into the wine.[1] Wine was being made at least as long ago as 4000 BC; in 2011, a winepress was unearthed in Armenia with red wine dated 6,000 years old.[2]

Press types

[edit]
Modern winepress

Basket

[edit]

A basket press consists of a large basket filled with the crushed grapes. Pressure is applied through a plate that is forced down onto the fruit. The mechanism to lower the plate is often either a screw or a hydraulic device. The juice flows through openings in the basket. The basket style press was the first type of mechanized press to be developed. Its basic design has not changed in nearly 10,000 years.[3]

Horizontal screw

[edit]

A horizontal screw press works using the same principle as the basket press. Instead of a plate being brought down to put pressure on the grapes, plates from either side of a closed cylinder are brought together to squeeze the grapes. Generally the volume of grapes handled is significantly greater than that of a basket press.[4]

Bladder

[edit]

A bladder press consists of a large cylinder, closed at each end, into which the fruit is loaded. To press the grapes, a large bladder expands and pushes the grapes against the sides. The juice then flows out through small openings in the cylinder. The cylinder rotates during the process to help homogenize the pressure that is placed on the grapes.[5]

Continuous screw

[edit]

A continuous screw press differs from the above presses in that it does not process a single batch of grapes at a time. Instead it uses an Archimedes' screw to continuously force grapes up against the wall of the device. Juice is extracted, and the pomace continues through to the end where it is extracted.[6] This style of press is rarely used to produce table wines, and some countries forbid its use for higher quality wines.[7]

Flash release

[edit]

Flash release is a technique used in winepressing.[8] The treatment consists of heating the grapes with steam almost to boiling and then submitting them to a strong vacuum. The technique allows for a better extraction of phenolic compounds.[9]

[edit]
  • Ancient winepress in Israel with the pressing area in the center and the collection vat off to the bottom left.
    Ancient winepress in Israel with the pressing area in the center and the collection vat off to the bottom left.
  • A bladder press
    A bladder press
  • Old style press in Romania for home-made wine
    Old style press in Romania for home-made wine
  • Workings of a winepress (1700s in Ravensburg, Germany)
    Workings of a winepress (1700s in Ravensburg, Germany)
  • Remains of a medieval winepress in the Rioja Alavesa
    Remains of a medieval winepress in the Rioja Alavesa
  • Ancient winepress carved into the ground at Hurvat Itri, Israel
    Ancient winepress carved into the ground at Hurvat Itri, Israel

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Winepress

View on Grokipedia
from Grokipedia
A winepress is a device or apparatus used to extract from crushed or grape clusters during by applying mechanical pressure to separate the liquid from the , facilitating fermentation and producing wine. The earliest known winepress, discovered in the complex in and dating to approximately 4100 BCE, consisted of a shallow clay basin for foot-treading paired with a deeper vat for collecting and fermenting the . Archaeological evidence from pre-Roman shows that wine production began in the (ca. 2200–1700 BCE) with simple treading methods, evolving by the (9th–7th centuries BCE) to include rock-cut basins among Etruscan communities. In and , mechanisms advanced to lever-and-weight presses, where a long wooden beam weighted with stones applied force to a platform over solids, allowing to drain through slats into collection vats; screw presses, using a rotating screw to lower a pressing plate, emerged in the 1st century BCE for greater efficiency. By the , around 1000 years ago, wooden basket presses with horizontal discs and iron-bound staves became common in , particularly among nobility and the Church, marking a shift to more standardized mechanized extraction that persisted into the . In regions like , local winepresses appeared by 425–400 BCE, featuring platforms with spouts for draining juice after stomping, reflecting the spread of through Greek and Etruscan influences. Today, while hydraulic and pneumatic presses dominate commercial production for their precision and yield, traditional lever and designs continue in small-scale and historical , underscoring the winepress's enduring role in transforming grapes into one of humanity's oldest beverages.

History

Ancient Origins

The origins of the winepress trace back to the period, with the earliest evidence of emerging in the region of Georgia around 6000 BCE. Archaeological excavations at sites such as Shulaveri Gora and Gadachrili Gora have uncovered pottery jars containing residues from grapes, indicating the production of grape wine using rudimentary techniques. These early methods marked the beginning of organized , relying on indigenous Eurasian grapevines of the species , native to the region and domesticated from wild progenitors. The earliest known winepress, discovered in the Areni-1 cave complex in and dating to approximately 4100 BCE, consisted of a shallow clay basin for foot-treading grapes paired with a deeper vat for collecting the . By circa 3000 BCE, similar labor-intensive practices had spread to , where foot-treading was the primary means of pressing grapes, as inferred from chemical analyses of tomb residues. At Abydos, Tomb U-j yielded up to 700 jars with grape pips and traces, suggesting large-scale production of approximately 4,500 liters of wine, often imported from Palestinian vineyards and used in elite funerary contexts. These techniques supported Egypt's burgeoning in the and Fayum regions, where grapes were harvested and trodden by workers to release free-run before further pressing by hand or sack. Archaeological evidence from rock-cut winepresses further illustrates these early methods in the and Mediterranean. In , a 5,000-year-old rock-hewn press near features a sloped treading floor leading to a collection vat, providing the earliest confirmed relic of wine production in the region and highlighting organized Canaanite during the Early Bronze IB period. Similar installations appear in , such as the well-preserved Hellenistic example at on , where bedrock was carved into treading surfaces and settling basins for juice separation. At sites like Tel Kabri in northern , associated Middle structures underscore the scale of processing and palace-based . These rock-cut features, often integrated into agricultural landscapes, demonstrate the shift toward semi-permanent installations for communal pressing. In and , manual treading in vats gradually transitioned to basic lever systems by the late , enhancing juice extraction efficiency on treading floors. Excavations at Tell el-Burak in reveal an (circa 700 BCE) Phoenician press with a plastered basin for foot-treading, representing an early step toward augmented mechanisms like weighted levers documented in nearby Syrian sites. These innovations supported expanding trade networks. Culturally, winepresses were integral to early , symbolizing abundance and fertility; the resulting wine from Vitis vinifera varieties featured prominently in religious rituals, such as Canaanite offerings and Egyptian funerary banquets, where it facilitated communal and divine communion.

Medieval Advancements

During the , European monastic communities played a pivotal role in advancing winepress technology, transitioning from ancient manual treading to more efficient mechanical devices. The basket press emerged as a key innovation around the 8th to 12th centuries, particularly among Benedictine and Cistercian orders, who refined it for abbey production to support liturgical needs and economic self-sufficiency. These presses consisted of a cylindrical wooden basket reinforced with wooden or metal hoops, into which crushed grapes were placed, and a heavy wooden beam applied downward via a fulcrum to extract juice more effectively than foot treading alone. Building on Roman engineering principles, early screw mechanisms were reintroduced and adapted in and by the , enhancing control over pressure application in basket-style presses. Cistercian monks, such as those at the Abbey of Cîteaux founded in 1098, further refined these designs for large-scale abbey operations, optimizing juice yield and quality in regions like where they established renowned vineyards. This period marked a shift toward semi-mechanical efficiency, with presses enabling the production of distinct wines like vin de goutte from free-run juice and vin de presse from the pressed residue. Regional variations highlighted diverse adaptations across . In , ratchet-equipped lever presses, often used in Cistercian abbeys like Eberbach established in 1136, incorporated geared mechanisms for incremental pressure adjustment. Italian designs favored vertical beam types, influenced by classical Roman levers, with taller structures allowing for precise operation in monastic and noble estates in and beyond. These innovations, rooted in ancient manual precursors, significantly boosted productivity while preserving the artisanal essence of .

Industrial Innovations

The marked a pivotal shift in winepress technology, transitioning from labor-intensive manual operations to mechanized systems that facilitated larger-scale production. In the late 18th century, French inventor Abbé Legros introduced an advanced design, illustrated in Denis Diderot's , which improved pressure application and juice extraction efficiency compared to earlier vertical models. This innovation built upon medieval screw prototypes but incorporated more precise mechanical elements, enabling winemakers to handle greater volumes with reduced physical effort. By the mid-19th century, the adoption of and hydraulic power further revolutionized winepressing, particularly in major regions like , , and emerging areas in . -powered basket presses became widespread, accelerating the process and minimizing manual labor, as seen in 's expanding châteaux operations where they supported the region's growing export demands. In , during the 1850s Gold Rush-era wine boom, similar -driven systems were imported and adapted to process increasing grape harvests from varieties like Mission, boosting local production capacity. Hydraulic presses followed, with Joseph Vaslin patenting a rectangular horizontal in 1856, which allowed for continuous operation and easier emptying of . Johann Bucher advanced this in 1874 with a hydraulic model that applied uniform pressure via water or oil systems, enhancing extraction in both European and American vineyards. These 1850s patents, including Vaslin's horizontal design, improved juice yields over traditional manual presses by optimizing distribution and reducing juice loss in the pomace. Hydraulic variants further improved throughput, as documented in contemporary treatises. Such innovations profoundly influenced global wine trade by slashing labor costs—steam and hydraulic systems required fewer workers per of grapes processed—and standardizing juice quality through better control over extraction stages. Winemakers could now separate free-run juice, which constitutes 60-70% of the total yield and offers higher clarity and lower , from press juice, enabling early quality metrics like yield ratios (typically 70:30 free-run to press) that ensured premium wines for export markets while directing coarser press fractions to blending or . This standardization supported the 19th-century surge in international shipments from to Britain and the , fostering in wine-exporting regions.

Design and Operation

Core Components

A traditional winepress consists of several fundamental physical parts that form the basis for extraction from grapes. The frame serves as the primary , typically constructed from robust materials to withstand applied , while the pressing surface—often in the form of fixed platens or cylindrical baskets—holds the crushed grapes during operation. Adjacent to these are drainage channels, which guide the free-run away from the pressing area, and collection vats positioned below or nearby to capture the must for further processing. In ancient iterations, the frame was commonly built with wooden beams anchored into stone piers or walls for stability, and the pressing surface took the form of a treading crafted from plastered stone or tiles to contain and slightly compress the grapes under foot. Drainage channels were integrated as sloped grooves or plastered conduits leading from the treading area, with collection vats lined in impermeable cocciopesto (a mixture of lime and crushed ) to prevent leakage. Materials for these components have evolved significantly over time, beginning with oak wood and stone in antiquity for their natural availability, strength, and resistance to moisture in outdoor or semi-open settings. Oak provided a breathable quality that minimized rapid spoilage in humid conditions, though it required frequent maintenance to avoid cracking. By the Roman period and into medieval designs, iron reinforcements appeared in frames and mechanisms for added rigidity, transitioning in the industrial era to steel for enhanced load-bearing capacity. Steel offers superior durability against corrosion and mechanical stress compared to wood, but it demands protective coatings to prevent unintended metallic flavors in the juice, while wood's porosity can complicate thorough cleaning. Hygiene and safety in traditional winepresses incorporate sloped floors on the pressing surface and drainage paths to enable flow, ensuring juice moves efficiently without standing water that could foster or create slip hazards. Early practices focused on simple rinsing with clean water after each use to remove residues and inhibit microbial contamination, a method that predates chemical agents and remains relevant for wooden components. Dimensional standards for winepresses reflect their intended scale, with small-scale artisanal models typically 1-2 m wide to accommodate manual operation on modest volumes of 50-200 kg per batch. In contrast, commercial presses can extend several meters in length, handling 1-5 tonnes or more to support large-scale production, often with modular frames for adjustability.

Pressing Mechanisms

Pressing mechanisms in winepresses apply controlled to to extract , relying on fundamental mechanical principles to amplify or input. Lever-based systems, common in historical designs, utilize the principle of where a long beam pivots around a fulcrum, providing through the ratio of effort arm length to load arm length; for instance, levers spanning 4-5 meters could multiply applied significantly, enabling one or two operators to exert substantial on large volumes of grapes. Screw mechanisms operate on the principle, converting rotational motion into linear via a that advances a plate against the ; this design offers adjustable with less physical effort than levers, as the equals the of the divided by its pitch, often resulting in efficient multiplication for batch pressing. Hydraulic systems, introduced in the , employ Pascal's principle, where transmitted uniformly through an incompressible (typically oil) allows a small input on a narrow to generate large output on a wider , with determined by the ratio of piston areas—commonly achieving 10:1 or higher ratios for precise, high- application without manual labor. The application of occurs in staged increments to optimize quality and quantity. Initially, a gentle squeeze—often just the weight of the itself or minimal force—releases free-run , which flows from ruptured cells in the grape pulp without significant mechanical stress, preserving delicate flavors and aromas. Subsequent stages involve incremental increases, typically in cycles, to extract press from the remaining solids; this might include light pressing followed by heavier applications, with operators or automated controls monitoring to avoid abrupt changes that could disrupt extraction. These stages ensure separation of higher-quality free-run fractions from more robust press fractions, with the former often comprising the majority of the final wine blend. Efficiency in pressing is measured by juice yield rates, typically achieving 60-80% recovery from weight, where one of grapes yields 500-650 liters of free-run or lightly pressed plus an additional 100-200 liters from heavier pressing. Factors influencing these rates include grape ripeness, as riper berries with softer skins release more readily under lower , and pressure duration, where prolonged moderate application enhances extraction without degradation, potentially increasing overall yield by 10-20% compared to rushed processes. Optimal conditions balance these elements to minimize solids in the juice, improving clarity and efficiency. A common challenge in pressing is over-pressing, which applies excessive force and extracts bitter and phenolics from seeds and skins, leading to , unbalanced wines. This risk heightens above 2 bars of pressure or with aggressive breakdown, introducing harsh compounds that overpower fruit character. Mitigation involves staged releases, where pressure is built gradually with pauses for drainage and selective discarding of outer layers (e.g., the top 5-10 cm), preventing overload while maximizing usable juice. These techniques, supported by structural frames that distribute load evenly, maintain juice integrity across mechanism types.

Juice Extraction Process

The juice extraction process in a winepress begins with the preparation of grapes through destemming and crushing to form must, a mixture of , skins, seeds, and pulp. This must is then loaded into the press, where the initial stage involves gravity drainage to collect free-run , which flows naturally without applied and represents the highest fraction due to its lower content of and phenolics extracted from prolonged skin contact. Following this, pressing cycles are applied incrementally to force additional from the solids, separating the liquid from the remaining skins and seeds while minimizing excessive extraction of bitter compounds. The process concludes with unloading the , the compacted residue of skins and seeds, which is removed for further handling. Separation techniques distinguish between free-run juice, prized for its clarity and delicate flavor profile suitable for premium table wines, and forced press juice, which contains higher levels of solids, acids, and phenolics and is often reserved for wines or blending to enhance body. The extraction relies on controlled pressure principles to rupture cell walls and release intracellular fluids without over-compressing the , which could impart undesirable harshness. Quality is maintained through , ideally kept between 10-18°C during pressing to inhibit enzymatic oxidation and preserve fresh aromas, particularly for white and wines. Additionally, the is commonly reused for into spirits like or brandy, recovering residual sugars and alcohols. Manual pressing operations typically require 4-8 hours per batch, depending on the press capacity and volume, involving labor-intensive loading, monitoring cycles, and cleanup. From one of grapes, yields generally range from 600-850 liters of total , with free-run and light pressing contributing 500-650 liters and heavier press fractions adding 100-200 liters.

Types of Winepresses

Basket Presses

The basket press, a traditional type of winepress, features a cylindrical constructed from wooden slats bound together by metal hoops or rings, enclosing the grapes during compression. A central vertical or mechanism lowers a perforated plate onto the mass, applying gradual pressure to extract through the gaps in the slats. Originating in medieval Europe, basket presses became a staple in regions like , , , and , where they dominated winemaking from the through the . Their enclosed design facilitated controlled pressing after , making them particularly suitable for red wines by allowing extended skin contact to develop color, , and flavor complexity without excessive breakage. By the late , innovations like iron spindles and ratchets improved efficiency, though they remained batch-oriented tools for smaller estates. Basket presses offer gentle extraction, typically yielding about 70% free-run and press juice while minimizing bitter compounds from and stems, which suits artisanal production of premium reds. However, they are labor-intensive, requiring manual loading, ratcheting, and periodic crumbling of the , with capacities limited to 200-500 kg per load, restricting throughput compared to modern alternatives. In contemporary , basket presses have seen a revival among organic and low-intervention producers, particularly in , where they are used for small-batch premium wines to emphasize and finesse through minimal mechanical stress. Winemakers value their ability to handle whole clusters delicately, preserving nuanced aromas in high-end cuvées.

Screw Presses

Screw presses represent a mechanical advancement in wine extraction, utilizing a to apply controlled pressure on grape must. These devices, which originated in the 1st century BCE, evolved from earlier lever systems and were prevalent in European cellars through the , where they offered greater precision compared to manual treading or basic beam presses. The screw's helical threads distribute force evenly across the material, minimizing uneven crushing and allowing for gradual juice release to preserve wine quality. Two primary variants exist: vertical screw presses, which apply direct top-down pressure via a descending plate connected to the screw, and horizontal models, which feature side-loading chambers where the screw advances laterally against fixed plates or a perforated cylinder. Vertical designs, common in earlier iterations through the mid-20th century, suit smaller batches and traditional setups, while horizontal variants handle larger volumes and enable adjustable pressure for optimized extraction. In both, the screw is typically turned using a ratchet mechanism for incremental advancement or a hand-wheel for smoother , building progressively to separate from solids without excessive release. Some models integrate a basket-like perforated to contain the must during pressing. These presses are versatile for producing both and wines, as the controlled mechanics allow gentle handling of delicate white grapes or firmer pressing for reds to extract color and structure. In , horizontal screw presses, such as the Vaslin model introduced in the , gained prominence for their precision in pressing , enabling winemakers to achieve nuanced fractions of free-run and press juice while minimizing oxidation. Operationally, they were staples in cellars from ancient times through the , often powered manually or later by steam, before pneumatic alternatives emerged. Maintenance considerations differ by construction: traditional wooden screws and frames, while aesthetically valued, are prone to wear from moisture and acids, potentially harboring in porous surfaces and requiring regular sanding or replacement to sustain efficiency. Metal screws, particularly in modern adaptations, resist corrosion and simplify cleaning with or steam, though thread wear from repeated use can diminish over time, necessitating periodic inspection and to measure flight-to-screen clearance and prevent slippage. Proper upkeep ensures longevity, with steel variants offering lower long-term maintenance demands compared to wood.

Bladder Presses

Bladder presses, also known as pneumatic presses, feature an inflatable rubber housed within a sealed cylindrical chamber, where grapes or are loaded for processing. The expands uniformly under controlled air pressure, typically up to 3 bar, to compress the material against the chamber walls, allowing to drain through perforated channels or slats at the base. Many models incorporate rotation of the chamber during pressing to ensure even distribution of pressure and prevent channeling, promoting consistent extraction without excessive mechanical agitation. These presses were first developed in the early 1950s, with the original horizontal rubber bladder design introduced in 1951 by the German manufacturer Willmes, marking a significant advancement over traditional screw presses that relied on manual or mechanical force. Rapid adoption followed in European winemaking regions, including and , where they became integral to commercial operations by the late due to their efficiency in handling larger volumes. Today, bladder presses are a standard in modern wineries worldwide, particularly for producing premium and sparkling wines where quality preservation is paramount. A key benefit of bladder presses lies in their gentle operation, which minimizes breakage and damage compared to more forceful methods, resulting in juice with lower levels of and that could impart bitterness or oxidation risks. This controlled compression allows for high yields—often achieving 90% under low of 0.8 bar—while the enclosed design reduces exposure to oxygen, preserving delicate aromas and flavors. Capacities vary widely, from small units handling a few hectoliters to large industrial models processing up to 50 tons of grapes per cycle, making them suitable for both boutique and high-volume production. Despite their advantages, presses come with notable drawbacks, including higher upfront costs due to their sophisticated and features, often several times that of basic or presses. Additionally, they require a reliable system, such as an integrated , for bladder inflation, adding to operational complexity and maintenance needs in setups.

Continuous Systems

Continuous systems in winepresses refer to auger-based or presses designed for uninterrupted operation in industrial settings. These presses employ a rotating , often within a perforated cylindrical , to continuously feed, crush, and compress grapes or must, extracting juice through mesh screens while ejecting solids steadily. Developed in the as an evolution from earlier batch screw designs, they enable high-throughput processing without the need to stop and restart cycles, making them suitable for bulk production. These systems are primarily applied in large-scale winemaking operations, such as cooperatives in regions like and , where they support the production of jug or table wines. Capable of handling 40-100 tons of grapes per hour depending on the model, they facilitate efficient processing during peak periods for high-volume, economy-grade wines. Key features include integration with destemmers for handling whole or destemmed grapes and built-in via perforated screens to separate from solids. Operators can adjust speed using inverters for precise control over pressing intensity, typically maintaining between 1-3 bar to balance yield and . Hydraulic or counterweighted closure mechanisms further regulate flow and , ensuring consistent output in continuous lines. From an environmental perspective, continuous systems reduce waste by enabling ongoing pomace ejection for immediate handling and potential reuse in applications like animal feed or composting. However, the prolonged exposure of must to air during the steady flow can increase oxidation levels, potentially affecting wine color and aroma stability compared to gentler batch methods.

Flash Release Methods

Flash release methods, also known as flash détente or a form of thermovinification, involve heating crushed s in a to temperatures between 70°C and 95°C under moderate , followed by decompression into a . This sudden , typically from 4 to 7 bar to near-vacuum levels (20-50 hPa), causes the water in cell walls to flash evaporate, bursting the cells and enabling rapid separation without mechanical pressing. The process yields high extraction rates, often approaching 95% of available and significantly enhancing the release of like anthocyanins and , while the resulting must is quickly cooled to 30-35°C to preserve quality. The technique originated as an advancement of thermovinification, which was developed in the 1960s in to improve color and flavor extraction from grapes. Flash détente was specifically patented in 1993 by the French National Institute for Agricultural Research (INRA) at Pech Rouge, with early applications focused on enhancing phenolic yields from thin-skinned varieties like . Studies in during the late 1990s and early 2000s further refined its use for such grapes, and today it is widely adopted for producing wines and those from early-harvest reds, where rapid processing helps mitigate underripeness or uneven maturity. Over 100 commercial systems are in operation worldwide, reflecting its integration into modern . Equipment for flash release typically consists of closed stainless-steel vessels equipped with dynamic heat exchangers or steam injection systems for rapid heating, connected to a for decompression and cooling. Crushed grapes are fed into the heater, where or hot water raises the in minutes, and the mixture is then transferred to the low-pressure chamber, where vapors are condensed and recirculated to recover aromas and . Systems like those from Pellenc, with capacities from 10 to 35 tons per hour, allow continuous operation and are controlled via programmable logic interfaces for precise and pressure management. Post-treatment, the must undergoes cooling and separation, often followed by brief maceration if needed. These methods accelerate production, completing extraction in hours rather than days compared to traditional pressing, while denaturing oxidative enzymes like and to reduce microbial risks and improve stability. The resulting wines exhibit enhanced fruity aromas, deeper color, and softer due to increased and extraction, with reduced vegetal or green notes from volatile compound removal. However, the high-heat treatment can lead to lower overall astringency and potential flavor alterations if not managed, such as overly intense fruitiness or reduced complexity in some varietals, necessitating careful blending or adjustments in .

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  60. https://www.extension.iastate.edu/wine/heating-treatments-part-ii/
  61. https://doi.org/10.1021/jf053153k
  62. https://www.pellenc.com/en-gb/our-products/from-the-vineyard-to-the-winery/winemaking/thermovinification/flash-detente
  63. https://www.winebusiness.com/wbm/article/161511
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