Wine 101

Press Cut

The point during pressing when the winemaker determines that the juice is no longer quality enough to be considered free run.

The solid remains of grapes in the tank once the free run has been completely drained.

he mass of destemmed and unfermented grapes and juice.

The secondary fermentation that converts tart malic acid into smoother lactic acid.

Dead or residual yeast from fermentation and excess grape seeds, stems, and skins.

The juice that flows freely from the grapes prior to them being pressed.

The process of filtering out any last particles in the wine to make them bright and clear.

The process in winemaking of turning sugar to alcohol using yeast.