The pressing of high-quality musts does not begin with the first increase in pressure, but rather with the moment the grapes reach the wine press. With the MERLIN, one of the most technologically advanced pneumatic presses in professional viticulture, filling plays a decisive role in pressing time, juice yield, and sediment content. The MERLIN is designed in such a way that even the filling process has a measurable impact on quality.

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1. The large filling opening – key to gentle grape reception

The MERLIN has a particularly large, full-length filling opening. This design allows whole grapes or mash to be fed vertically without having to turn the press body.

This has several technical advantages:

1.1 No mechanical compaction during filling

With conventional presses, unwanted pressure is exerted on the grapes during filling because the harvested grapes are compressed in narrow openings or have to be pressed into the press body. The MERLIN completely avoids this compression. The wide inlet allows the grapes to fall into the press container in their natural structure.

1.2 No distribution rotations necessary

With many presses, the material must be distributed by rotation during filling. Each rotation causes mechanical stress, shear forces, and damage to the berry skin. With MERLIN, this step is completely eliminated—a technological advantage that reduces the total pulp already in the first processing step.

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2. Pre-juicing already during loading – an advantage that shortens pressing times

An outstanding feature of the MERLIN is its ability to drain juice while filling. This is made possible by:

• vertical stainless steel juice channels
  
  
• Juice outlet at the lowest point of the press container
  
  
• Filling position = Pressing position
  
  

2.1 Juice pathways remain extremely short

The juice channels are already fully accessible during filling.
This means that the freely flowing juice immediately enters the juice tray without having to build up pressure or move the press body.

2.2 Up to 25 percent higher fill volume

Since free juice is drained off early, more material can be fed in without overloading the press body. The MERLIN thus achieves a filling capacity that is up to 25 percent higher than many conventional systems.

2.3 A more stable mash structure is created

The direct drainage of the juice results in a loose, homogeneous press cake—the ideal starting point for the subsequent pressure cycles.

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3. How filling affects the pressure build-up of the double diaphragm

The MERLIN's pressing principle is based on a double membrane that compresses the reading material evenly from both sides. 

This leads to:

• 50 percent less pressure required
  
  
• lower extraction of bitter substances
  
  
• more stable must clarity
  
  
• reduced oxidation
  
  

3.1 Less mechanical stress = up to 40 percent less trub

Because the MEMRIN does not generate any compaction during filling, the entire process begins with less mechanical stress. This difference is measurable: Willmes regularly documents only 2 percent sedimentation when the grapes have been properly prepared.

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4. Conclusion: why quality begins with loading at MERLIN

Loading the MERLIN is much more than just a logistical step. It is one of the key factors determining must quality, efficiency, and juice yield. The unique filling opening, the vertical juice channels, and the double membrane ensure that the grapes are already:

• be less burdened
  
  
• pre-juice
  
  
• be more homogeneous
  
  
• enable a larger fill quantity
  
  
• and create the basis for a very low trub content
  
  

The MERLIN demonstrates that modern press technology does not begin inside the press body, but rather at the very first step: filling.

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