Pressing (wine) (original) (raw)
La molta o molinada és un procés que persegueix extreure sucs de diversos productes agrícoles com la canya de sucre o el raïm. El terme «molta» és d'ús comú, es refereix a la polvorització i la dispersió del material sòlid. Poden ser grans de cereal, raïm, olives, etc. en productes d'alimentació. Encara que també poden ser pedres o qualsevol altre material sòlid.
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| dbo:abstract | La molta o molinada és un procés que persegueix extreure sucs de diversos productes agrícoles com la canya de sucre o el raïm. El terme «molta» és d'ús comú, es refereix a la polvorització i la dispersió del material sòlid. Poden ser grans de cereal, raïm, olives, etc. en productes d'alimentació. Encara que també poden ser pedres o qualsevol altre material sòlid. (ca) La molienda es un proceso que persigue extraer jugos de diversos productos de la tierra como los cereales, la caña de azúcar o la uva. También se refiere a la pulverización y a la dispersión del material sólido, ya sean granos de alimentos (cereal, uva, aceituna, café), piedras o cualquier otro material sólido (es) Le pressurage ou pressage est une opération mécanique consistant à presser le raisin ou tout autre fruit afin d'en extraire le jus. Quel que soit le type de pressoir, son principe est d’extraire le moût des raisins frais, ou le vin du marc de raisin fermenté. (fr) In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters. Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the individual grape berries from the stems and breaks the skins, releasing some juice, prior to being pressed. There are exceptions, such as the case of sparkling wine production in regions such as Champagne where grapes are traditionally whole-cluster pressed with stems included to produce a lighter must that is low in phenolics. In white wine production, pressing usually takes place immediately after crushing or/and before primary fermentation. In red wine production, the grapes are also crushed but pressing usually doesn't take place till after or near the end of fermentation with the time of skin contact between the juice and grapes leaching color, tannins and other phenolics from the skin. Approximately 60-70% of the available juice within the grape berry, the free-run juice, can be released by the crushing process and doesn't require the use of the press. The remaining 30-40% that comes from pressing can have higher pH levels, lower titratable acidity, potentially higher volatile acidity and higher phenolics than the free-run juice depending on the amount of pressure and tearing of the skins and will produce more astringent, bitter wine. Winemakers often keep their free-run juice and pressed wine separate (and perhaps even further isolate the wine produced by different pressure levels/stages of pressing) during much of the winemaking process to either bottle separately or later blend portions of each to make a more complete, balanced wine. In practice the volume of many wines are made from 85 to 90% of free-run juice and 10-15% pressed juice. (en) Pemerasan (bahasa Inggris: pressing) dalam minuman anggur (wine) adalah proses di mana sari buah (jus) diekstrak dari buah anggur. Hal ini dapat dilakukan dengan bantuan sebuah mesin pemeras anggur, dengan tangan (secara manual), atau bahkan dengan berat dari tandan dan buah anggur itu sendiri. Secara historis, tandan anggur utuh diinjak-injak dengan kaki tetapi pada kebanyakan saat ini menggunakan sebuah mesin penghancur, yang mana melepaskan masing-masing buah dari tangkainya, memecahkan kulitnya, dan melepaskan sebagian sarinya sebelum dilakukan pemerasan. Ada pengecualian, misalnya pada kasus (sparkling wine) di daerah-daerah seperti di mana buah anggur secara tradisional diperas beserta seluruh tandan atau tangkainya untuk menghasilkan (sari anggur yang telah berfermentasi tetapi kemudian ditangguhkan sehingga kadar alkoholnya tidak setinggi wine) dengan kadar rendah. (in) 壓榨是釀製葡萄酒時將葡萄汁從葡萄中榨取出來的過程，一般在這之前會先將葡萄壓碎。壓榨可以靠、人工甚至只依靠葡萄自身的重量來完成，在歷史上，曾經使用過用人的腳踩來榨取葡萄汁的辦法，現在絕大多數釀酒人都已經轉而使用分離、去梗及榨汁一體化的機器了。但是也有例外，地區的採用的是“整串壓榨法”，這種方法不會去掉葡萄的梗。 (zh) |
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| rdfs:comment | La molta o molinada és un procés que persegueix extreure sucs de diversos productes agrícoles com la canya de sucre o el raïm. El terme «molta» és d'ús comú, es refereix a la polvorització i la dispersió del material sòlid. Poden ser grans de cereal, raïm, olives, etc. en productes d'alimentació. Encara que també poden ser pedres o qualsevol altre material sòlid. (ca) La molienda es un proceso que persigue extraer jugos de diversos productos de la tierra como los cereales, la caña de azúcar o la uva. También se refiere a la pulverización y a la dispersión del material sólido, ya sean granos de alimentos (cereal, uva, aceituna, café), piedras o cualquier otro material sólido (es) Le pressurage ou pressage est une opération mécanique consistant à presser le raisin ou tout autre fruit afin d'en extraire le jus. Quel que soit le type de pressoir, son principe est d’extraire le moût des raisins frais, ou le vin du marc de raisin fermenté. (fr) 壓榨是釀製葡萄酒時將葡萄汁從葡萄中榨取出來的過程，一般在這之前會先將葡萄壓碎。壓榨可以靠、人工甚至只依靠葡萄自身的重量來完成，在歷史上，曾經使用過用人的腳踩來榨取葡萄汁的辦法，現在絕大多數釀酒人都已經轉而使用分離、去梗及榨汁一體化的機器了。但是也有例外，地區的採用的是“整串壓榨法”，這種方法不會去掉葡萄的梗。 (zh) In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters. Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the individual grape berries from the stems and breaks the skins, releasing some juice, prior to being pressed. There are exceptions, such as the case of sparkling wine production in regions such as Champagne where grapes are traditionally whole-cluster pressed with stems included to produce a lighter must that is low in phenolics. (en) Pemerasan (bahasa Inggris: pressing) dalam minuman anggur (wine) adalah proses di mana sari buah (jus) diekstrak dari buah anggur. Hal ini dapat dilakukan dengan bantuan sebuah mesin pemeras anggur, dengan tangan (secara manual), atau bahkan dengan berat dari tandan dan buah anggur itu sendiri. Secara historis, tandan anggur utuh diinjak-injak dengan kaki tetapi pada kebanyakan saat ini menggunakan sebuah mesin penghancur, yang mana melepaskan masing-masing buah dari tangkainya, memecahkan kulitnya, dan melepaskan sebagian sarinya sebelum dilakukan pemerasan. Ada pengecualian, misalnya pada kasus (sparkling wine) di daerah-daerah seperti di mana buah anggur secara tradisional diperas beserta seluruh tandan atau tangkainya untuk menghasilkan (sari anggur yang telah berfermentasi tetapi (in) |
| rdfs:label | Molta (ca) Molienda (es) Pressurage (fr) Pemerasan anggur (in) Pressing (wine) (en) 壓榨 (葡萄酒) (zh) |
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