Crushing: nm Crushing is the first operation that begins the vinification. In the past, grapes were trodden underfoot. This traditional method has been abandoned in favor of a mechanical crusher-destemmer which is used to burst the skin of the grapes to extract the juice (must). The purpose of crushing is to facilitate the extraction and diffusion of substances from the grape during alcoholic fermentation such as tannins, colorings (for red wines), vitamins, ...
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