Pressing

In pressing, juice is extracted from fruit or mash. Basket presses, belt presses or pneumatic presses are common and work with gentle, rising pressure. In German the process is also called Keltern, especially for grapes and fruit.

Timing and pressure determine yield and quality: gentle pressing gives light, fine juice, hard pressing more tannins and bitter notes. The extracted juice can be drunk directly, preserved or fermented. For not-from-concentrate juice, the juice is not concentrated after pressing but only clarified and bottled.