Pressing (wine) red wine production the timing of when to press is one of the most important decisions in the wine making process since that will be the moment that maceration and phenolic extraction ceases. Some winemakers use the decreasing sugar level (such as brix measurement) scale and press once the wine has reached complete dryness. Often winemakers will use taste to determine if the wine has extracted enough tannins to produce a balanced wine and may press before complete dryness (such as at 3-8 brix). Though removing the skins by pressing often removes some solids that the wine yeast need to
Straw wine scale. Grapes should originate in a single wine sub-region and reach at least 6% of alcohol. De Trafford created the first Vin de Paille to be released under the new appellation "Wine from Naturally Dried Grapes" in 1997. They use 100% Chenin blanc. A number of wineries produce straw wine, known in Spanish as "vino de pasas", including Bodegas Oliveros and Bodegas Gonzalez Palacios. Most involve a blend of two grapes, the first one usually a Muscat. Pedro Ximénez grapes are dried in the sun before being vinified, fortified and matured in a solera system like other sherries. Another straw