Pressing the grapes is one of the most sensitive steps in the winemaking process. It is at this moment that it is decided which aroma components, phenols and lees are released into the must and how harmoniously the subsequent wine can develop. Today, modern wine pressing technology uses highly developed systems such as double membrane technology and vertical juice channels to make the pressing process even more precise, gentle and reproducible.
In this article, we show how these technologies work in detail, what specific advantages they bring for wine quality and why they play such a central role in Willmes pneumatic wine presses.
For a long time, pressing was seen as a purely mechanical process that was primarily concerned with efficiency and juice yield. Today, it is clear that the pressing process is an essential part of quality management in the cellar. Excessive pressure, uneven pressure on the grape skin or insufficient juice extraction can lead to sensory deficits. This is why modern pressing systems do not focus solely on yield, but also on the targeted control of must quality - depending on the grape variety, vintage and ageing goal.
In classic pneumatic presses, a single membrane builds up the pressure on one side. This often results in the area opposite the membrane being compressed more strongly, while the center of the grape mass is only emptied unevenly. The double membrane technology developed by Willmes solves this problem by applying pressure evenly to the grapes from both sides. As a result, the entire mash is compressed more homogeneously and the stress on the grape skin is reduced.
In practice, this means that sensitive grape varieties such as Riesling, Sauvignon Blanc or Pinot Noir benefit in particular. Their aroma components are retained, while bitter substances from the ridges and skins are minimized. At the same time, a homogeneous release of juice is achieved across the entire mass, which ensures stable, clean musts that are excellent for further processing.
An often underestimated part of the pressing process is the removal of the juice. In conventional systems, the must first collects inside the grape mass before it reaches the outer drainage points. This prolongs the contact time between the mash and the juice, which promotes oxidation and lees formation.
The vertical juice channels from Willmes drain the must directly from the inside to the outside. The channels run vertically through the grape mass and ensure that the freshly pressed juice can drain away immediately. This significantly reduces the oxidation time and minimizes the leaching of lees. At the same time, the pressing cycle is shortened, which increases the efficiency of processing. This results in musts that retain a high level of clarity and freshness right to the end.
In addition to the hardware, the control technology is a decisive factor for wine press technology. Willmes offers intuitive control systems that allow winemakers to define and save individual pressing programs and call them up depending on the situation. These programs not only control the pressure curve, but also the holding times, the juice removal process and the automated cleaning cycles.
This turns the press into a tool that can be precisely adjusted to the grape variety, vintage conditions and ageing target. The pressing process is transformed from a simple work step into a strategic element in the winery's quality management.
Pressing is a crucial moment in the winemaking process. Modern techniques such as double membrane technology and vertical juice channels show that the influence of technology is reflected directly in the glass. Winemakers benefit from musts that are finer, clearer and more stable, from shorter and more efficient pressing processes and from the ability to adapt the process to the individual requirements of the winery.
Willmes combines decades of engineering experience with a deep understanding of the practical needs of modern winemakers. The company's pneumatic wine presses are therefore not just machines, but tools for high-quality and economically efficient work in the cellar.
If you want to control the quality of your wines precisely right from the start, you will find a reliable partner in Willmes' modern wine press technology.
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