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
Ripeness in viticulture .75 TA will have almost a 30:1 Brix:TA ratio. According to the Davis researchers, the most balanced table wines tend to have a Brix to TA ratio between 30:1 - 35:1. Another method is to multiply the pH reading by itself and then multiply that number by the Brix reading. Using this method, when white wine grapes gets close to 200 and red wine grapes close to 260, it can be a good rule of thumb of when to harvest. For example, white wine grapes have a pH of 3.3 and Brix of 20, after going through that formula they