Crushing grapes is a key step in winemaking.
Without it, there would be no wine.
Here’s how the crushing process is done to start creating the perfect wine.
Basic
In ancient times, winemaking had a uniquely personal touch—people would stomp grapes with their bare feet, transforming the humble fruit into a delightful drink.
It was a messy yet spirited process, connecting the vintners with every step of creation.
In some charming villages, people still enjoy keeping the tradition alive by doing things a certain way, which is wonderful for maintaining cultural heritage.
However, let’s face it—when we think about hygiene, we can see that this method might not be the best choice anymore.
If you have a small batch and want to make a few liters, it is acceptable to use your feet; however, you can also use other tools like a wooden spatula or a potato masher.
Home production
If you want a more efficient and hygienic way to crush grapes, this is the perfect tool for you!
Grape crusher
And here is a link for the crusher
Using this device is a straightforward process.
Start by placing the fresh grapes into the designated hopper.
Once the grapes are securely in place, start rotating the lever, which starts to rotate the grinding wheels and crushes the grapes.
The crushed pulp and juice will flow into the container below, ready for your next step in the winemaking process.
Professional winemaking
In professional winemaking, large machines can process hundreds of kilograms of grapes in a significantly shorter amount of time.
The point of crushing grapes is to break the skin and release the must (juice).
Crushing the grapes also crushes the seeds and stems, which is beneficial because they are rich in tannins.
Crushing grapes releases juice and breaks down seeds and stems, which are rich in tannins.
These tannins help preserve the wine, enhance its structure, and add complexity to its flavor, enabling it to age well.