Juicy fruits

Most juicy fruits can be classically obtained in two steps: crunching and pressing. A middle step: cuvage or maceration is used under some circumstances. Some crunched juicy fruits are so thin (banana, strawberry...) that everything passes through cheesecloth’s. They will be processed in a peculiar way (pulpy juices).

  1. When fruits having clear juice and coloured skin (grape, plum...) must give white wine, pressing will follow immediately the crushing, without soaking. A few hours cuvage will give a rosé wine. In order to avoid extraction of bitter matter, citrus fruits must be pressed immediately after slicing perpendicularly to the quarters.
  2. In other cases, a cuvage is preferable.


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