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Why are presses given a capacity rating for whole grapes and fermented grapes? Are there situations where I would need to press both types of grapes?


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Joe Lutomske from ENOTOOLS

     The capacity is stated in whole cluster and fermented reds, for example to allow you to plan for batch sizes. You would never be simultaneously pressing fermented and whole grapes. 
     A good rule of thumb is that one field ton (just picked, whole cluster) of grapes is roughly equivalent to 10 Hectoliters of press capacity. 
     Knowing your crop sizes and man hour situation, you should be able to size your press accordingly. It will take 45 to 90 minutes to turn a press cycle around with a full press. This is assuming that you start with a clean press and the variable is dependent upon batch size and processing speed for filling.  
     Buying a bladder press that is too big will waste time on the crush pad because of the time it takes to inflate and deflate a bladder in a bladder press. 

Apr 14, 2016

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Kinnek Supplier

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Kinnek Knowledge Team

Wine presses are given a capacity rating for both whole grapes and fermented grapes because, for white wine, the grapes are frequently transferred directly from the picking bin to the wine press, rather than going through the crushing/fermentation process first.  White wine is processed this way to avoid tannin production via skins and seeds, and to avoid any additional flavoring that these elements might provide.

Apr 10, 2014

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