Crushing

After the grapes are sorted, they can be sent through a machine called a crusher. The crusher splits open grape skins to release a portion of their juice and expose the skins. This allows the juices to have more contact with the grape skins during fermentation. Because the skins contain so many of the interesting color, flavor and tannin components, crushed berries result in much greater extraction. Crushing may break some seeds and release bitter compounds into the wine, so it is important to evaluate seed ripeness and crushing levels in the process.

Leaving whole berries limits juice/skin contact and creates a lighter-bodied wine emphasizing fruity characteristics. Depending on the fruit and style of wine being made, winemakers will often use a portion of whole berry and crushed fruit during fermentation to achieve the desired balance of fruit characteristics and structure.