Horizontal basket press

In the North Coast, four basic types of presses are used horizontal basket presses, vertical basket presses, bladder presses, and continuous presses. They... 

For the production of white wine, it is almost universally accepted that a relatively clear juice of 0.5-2.0 percent suspended solids is desired for fermentation. This is achieved by separating the juice from the skins, pulp, and seeds. Many of the small wineries use a horizontal basket press to receive their fresh must. These presses utilize either an inflatable bladder or a movable piston to press the crushed grapes. In many cases, the must is pumped directly to these presses from the crusher-stemmer. An exception to this method of operation in small wineries is the case where skin contact is desired. Several wineries will allow maceration for from four hours to twenty-four hours for V. vinifera cultivars Chardonnay and Gewiirztraimer. 

Hydraulic horizontal basket presses - Bucher-Guyer system... 

The design of horizontal basket presses has major advantages over the earlier vertical basket presses. 

Mechanical horizontal basket press Hydro press... 

Equipment used in pressing has shown considerable change in the last twenty years. Until 1960, most red pomace was pressed in vertical hydraulic basket presses. In the 1960s and 1970s, the Willmes-type pneumatic horizontal bag press as well as horizontal screw presses became popular. These were batch process operations. More recently, horizontal continuous screw presses preceded by an inclined dejuicer have appeared in the North Coast and will probably increase in popularity. They are designed to separate automatically different grades of press juice (Figure 5). 

Correctly carried out to obtain quality juice, pressing with a horizontal moving-head press is necessarily slow. Additionally, due to mechanical constraints imposed by the basket, presses larger than 60 hi cannot be manufactured thus their use for quality white wines and small installations is to limited. 

Figure 13.4 gives an example of a pressing cycle with a horizontal moving-head press (Vaslin, 22 VT) in manual mode using whole, healthy and ripe Sauvignon. All pressings, as well as the first three cake break-ups, are executed at a slow basket... 

---