Cold pressing of grapes has an advantage over hot pressing in that a fresh grape flavor is more readily obtained from many varieties of grape that is obtained by hot pressing.
The only difference between this method of juice production and the hot-press methods are steps that allow for heating of the crushed berries to 60-63 C and holding in tanks with pectolytic enzymes.
Cold- pressed, light colored juices are invariably muddy and may have sediment. This necessitates clarification to produce an appealing product. Enzymes may be added to cold press juice to facilitate the clarification and filtration process following cold stabilizers.
Cold pressing of grapes