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
Phenolic content in wine grapes known as teinturiers, such as Alicante Bouschet, which have a small amount of anthocyanins in the pulp that produces pigmented juice. There are several types of anthocyanins (as the glycoside) found in wine grapes which are responsible for the vast range of coloring from ruby red through to dark black found in wine grapes. Ampelographers can use this observation to assist in the identification of different grape varieties. The European vine family "Vitis vinifera" is characterized by anthocyanins that are composed of only one molecule of glucose while non-"vinifera" vines such as hybrids and the American "Vitis labrusca" will