In the history of Willmes, there are numerous technical developments that have had a lasting impact on viticulture. One of the biggest milestones was the move from the classic semi-membrane press to a completely new pressing principle: vertical juicing.
This step not only changed the design of our presses, but also the efficiency and quality of grape processing. The idea for this came from a simple but crucial observation: the juice was flowing too slowly and this slowed down the entire pressing process to the detriment of the juice quality.
In the 1980s, the basic principle of most presses was unchanged: The pressure was transferred from one side to the other. The part of the mash that was directly adjacent to the juice channels was quickly juiced and was soon dry. The inner layer, on the other hand, remained moist, as the dry outer layer blocked the juice path.
To continue the process, the pressing cloth had to be pulled back, the drum turned and pressure built up again. These mechanical intermediate steps took time, put additional strain on the crop and led to longer pressing cycles.
The solution arose from a fundamental question: How can the juice flow continuously from the inside of the mash without these intermediate steps being necessary?
The answer was vertical juice channels that run directly through the grape mass. This creates new drainage channels from every filling level, allowing the juice to flow out more quickly and evenly.
This development was recorded in a patent that physically divided the press container not only along the longitudinal axis, but also in diameter. The result: significantly shorter juice paths, faster discharge and a continuous pressing process.
The decisive comparative test took place in 1986. Two presses were operated under identical conditions:
Both were fed with the same filling rate, the same grapes and the same pumping speed. The surprising result: while the 5000-litre press was full at 8 tons of grapes, our 4000-litre press was able to hold 10 tons - an increase of 20 to 25 percent.
The only explanation: the juice flowed off so quickly that the grape mass could be pressed much more densely without being pressed. This increased the net filling quantity and at the same time shortened the total pressing time.
The success of the first prototype was a turning point. In the years that followed, we continued to develop the vertical juice channels. The biggest challenge was to scale the technology for larger presses while maintaining its efficiency and ease of cleaning.
It turned out that this technology only works with a membrane that presses evenly into the center from all sides - a principle that was later perfected in the Willmes double membrane technology.
What began as a technical response to long pressing times is now a central element of our pressing principle. The vertical juice channels ensure that must is extracted faster, cleaner and with less mechanical stress - an advantage that is directly reflected in the quality of the wine.
A supposedly marginal innovation has become one of the main pillars of modern Willmes press technology. And it shows that progress is often the result of a combination of experience, observation and a clear technical vision.
The introduction of vertical juice channels was no coincidence, but the result of consistent analysis and practical engineering work. This milestone is an example of how Willmes not only develops innovations, but optimizes them until they make a real difference in viticulture.
Today, winegrowers around the world benefit from this principle and thus from a development that had its origins in a simple but crucial question: How can we extract the juice from the grape faster and more gently?
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