Labo VinJuicy 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).
- 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.
- In other cases, a cuvage is preferable.