🍷 Crushing
Lightly breaking the berries to split the skins and release the juice without crushing seeds or stems.
Crushing is lightly breaking the berries so that the skins split and the juice is released. It is one of the first steps at the winery after the grapes are harvested and sorted. The berries are not ground to a pulp: the OIV stresses that seeds and stems must not be crushed.
The OIV names two aims of crushing. The first is to help soluble substances pass from the pomace into the must when wine is made with traditional maceration. The second is to bring the juice into contact with the natural yeasts on the surface of the berries and on the winery equipment, so that fermentation starts more easily.
Crushing must be done as soon as the grapes arrive at the winery. Devices that increase the amount of suspended solids should be avoided, and for white wine so should overly long contact of the must with the solid parts of the bunch, unless the winemaker plans skin maceration.
Crushing produces pomace — a mixture of juice, pulp, skins and seeds. For red wine it ferments together, and colour and tannins pass from the skins into the wine; for white wine the pomace is usually pressed at once. Grapes were once trodden by foot; today mechanical crushers are mostly used, often combined with a destemmer.
Why it matters to you. Crushing is a delicate moment: if seeds or stems are crushed, bitter and astringent substances get into the wine. That is why grapes are crushed gently, and for some wines, such as "Crémant" sparkling wine, whole bunches may even be pressed without crushing.
Facts
| Main use | Split the skins and release the must 1 |
|---|---|
| Duration | As soon as the grapes arrive at the winery 1 |
| Legal basis | OIV: admitted; seeds and stems must not be crushed 1 |
How it connects to Wine
🍷 Crushing → gives → 🍷 Wine
Links
- Next step
- 🥃 Grape must, 🍷 Pressing (wine), 🍷 Grape treading
- Previous step
- 🍷 Sorting table, 🍷 Destemming
- What it gives
- 🍷 Wine
- Who works with it
- 🍷 Winemaker
- Part of
- 🍇 From grapes to must
- In other topics
- ⚙️ Olive crushing
Frequently asked questions
What is crushing grapes?
Lightly breaking the berries so that the skins split and the juice is released, while seeds and stems stay whole.
Why are grapes crushed?
According to the OIV, to help soluble substances pass from the pomace into the must during maceration, and to bring the juice into contact with natural yeasts on the berries and equipment.
When are grapes crushed?
As soon as the grapes arrive at the winery, usually after sorting and together with destemming.
Is it true that the harder grapes are crushed, the better the wine?
No. The OIV requires that seeds and stems are not crushed and that devices which increase the amount of solids are avoided, because they let bitter and astringent substances into the wine.
How does crushing differ from pressing?
Crushing only splits the skins to release the juice. Pressing squeezes the liquid out of the grapes or pomace and separates it from the solids.
What to read next
- 🥃 Grape must — Freshly pressed grape juice with skins and seeds, from which wine is made.
- 🍷 Sorting table — A table or moving belt where rotten and unripe berries, leaves and debris are removed by hand before crushing.
- 🍷 Pressing (wine) — Squeezing the liquid out of grapes before fermentation or out of the pomace after it; according to the OIV, slowly and progressively.
- 🍷 Destemming — Separating berries from the stems before fermentation so that the wine is less astringent and free of herbaceous notes.
- ⚙️ Olive crushing — Grinding olives with their stones into a paste with millstones or a hammer crusher.
Similar
🍷 Must · 🍷 Destemming · 🍷 Pressing (wine) · 🍷 Sorting table · 🍷 Pomace · 🍷 Maceration
What it includes
Sources
- OIV — International Code of Oenological Practices, II.1.2 Crushing
- OIV — International Code of Oenological Practices, II.1.5 Pressing
- Commission Delegated Regulation (EU) 2019/33, Article 53 ("Crémant")