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 Czech wine law, is classified as a Predicate wine (Czech: "Jakostní víno s přívlastkem"). Czech regulations require the harvested grapes to come from a single wine sub-region, the grapes must be dried for at least three months either on straw or reed mats or hung in a well-ventilated space, and the must weight is required to reach at least 27° NM on the Normalizovaný moštomer scale. Straw wine in the Czech Republic is typically made from white grapes that are well-ripened and undamaged. Vin de Paille is the French for 'straw wine', made only in the ripest vintages. Perhaps the