White grapes are pressed to release their juice only and not to break the seeds. Red or black grapes are pressed after fermentation to release more of the juice, colour and astringent qualities.
important winemaking operation involving literally pressing the juice (white wines) or astringent press wine out of the skins. The quality of the resulting juice depends on how hard the grapes are pressed (as explained on p 67).
Important winemaking operation involving literally pressing the juice (for white wines) or the astringent pressing of wine out of the skins (for red wines). The quality of the resulting juice depends on how hard the grapes are pressed.
A step in cheesemaking during which the curds are placed in a cheesecloth-lined hoop or mould, then placed under pressure to remove more whey and create a closer textured cheese.
dies are used in hydraulic presses utilizing as much as 150 tons of pressure to blank or cut unusual designs or geometric shapes that cannot be formed by hand spinning.
The art of pressing is different from the art of ironing, Most importantly, one usually uses a dampened pressing cloth rather than steam, and the iron is picked up off the cloth and moved, rather than rubbed back and forth.