Kvasny Prum. 1997; 43(12): 344-345 | DOI: 10.18832/kp1997025

Whole Grape Pressing - A new Trend of Gentle Grape Processing?.Peer-reviewed article

E. MINÁRIK

The 7 % decreased grape must yieldsin whole grape pressing compared with the yields of grape mash pressing should not be regarded as a negative criterion in the evaluation of both pressing procedures sup-posed higher wine quality may be achieved by this new technique. Higher pressure of whole grape pressing resulted in decreased phenolics content of the wines compared with wines prepared by grape mash pressing. Sensory evaluations of the wines did not, however, show important differences of both pressing systems, the conventional and the whole grape pressing.
(In Czech, English summary only)

Keywords: grapes, pressing, new trend

Published: December 1, 1997