Press

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Press Cycle operation

The Press Cycle is typically used after extraction and after ferment in the case of reds or whites that have undergone skin-fermentation. It is not designed to be used to extract whites at the time of fruit intake – that should be done from the Extraction operation with a press selected so that only juice is the result.

The Press cycle window can be accessed from the Operations – Vintage/Harvest menu on the vintrace Desktop, Product Overview or via the Cellar Note Writer (Work Order Writer).

The Press Cycle operation operates on a very similar principle to the Extraction operation in that the product can be split into multiple fractions destined for different vessels. For example, you can elect to send your free run to one of your 10kL tanks and your pressings to a 3kL tank. The Press Cycle window is divided into two main areas: Press Cycle/Transfer Options and Destination vessels (Fraction List).

Press Cycle / Transfer Options

This section is for general information about the wine to press and any loss that resulted.

Vessel – the vessel that contains the wine to press

Batch – the wine batch to press.

Dip Measurements (Out) – the pre- and post-dip measurements of the source vessel of the wine to be pressed. Click the calculate button to calculate the amount or enter the total amount into the out field if already known.

Press – the press to use for the extraction

Treatment – optional treatment to apply to each of the fractions

Instruction – indicate additional instructions. This prints on the worksheet.

Loss – enter or calculate any loss of wine as a result of the operation.

Reminder: losses are shown as positive numbers; gains are shown as negatives.

Loss reason – a reason for the loss of wine product

Note: as of version 5, if there is either a loss or gain on the operation, you may:

  • Click the “add new” to create a new loss reason if none of the ones listed on the drop down list apply.
  • Click the “government building” to see which section/item will be affected by the loss/gain reason you select.

New - new loss reason icon and 702 impact

Destination Vessels (Fraction List)

This section of the form relates to information for each resulting fraction of free run or pressings from the press.

Vessel – the destination vessel for the fraction. If you have stopped fermentation, you may press directly to a barrel group. Use the “add new” button to auto-create a barrel group and fill it with the appropriate volumes.

Wine batch – the destination wine batch for the fraction. If it you are using the same batch then you can use the (Wand) link to copy the original batch into this field.

Fraction (type) – indicate the type of fraction, e.g. free run, pressings, must or saignee

(Change) State – optionally update the product state for the resulting fraction

Stop Fermentindicate whether the resulting fraction would be fermented by the end of this operation. This won’t work if the batch being pressed is unfermented and the destination vessel is either empty or its contents is also unfermented.

Dip Measurements (In) – the pre- and post-dip measurements of the destination vessel for the fraction. Click the calculate button to calculate the amount or enter the total amount into the Transfer In field if already known.

Click Add Line to add additional fractions to the list.

Cellar note / Work order

Creating and completing a cellar note (work order) for a Press Cycle occurs in the same way as for an extraction, detailed here. Just be sure to select Press Cycle instead of extraction from the operation menu.

Additions
There are two different ways of adding additives as part of the press cycle:

1. Adding additives to the press, using the “Additions” tab, located at the top of the form. Use this if adding the additions to the press before extracting the fractions.

2. Adding additives to the resulting fraction using the ‘blue plus button’ located under the destination vessel. Use this if adding the additive to the destination vessel after extracting the fraction.
Next: Managing Ferments

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