Nachpressen

Nachpressen is the second pressing of a fruit mash after the initial pressing, performed to extract additional liquid from the remaining solids (pomace). In winemaking and fruit juice production, nachpressen refers to pressing the pressed cake again to recover more juice or must. The second press typically yields juice with a different composition, often higher in solids, tannins, phenolics, and color, which can influence flavor and texture. Producers may separate the press fractions and decide whether to blend the second-press juice with the first-press juice or to use it for lower-grade products.

Procedure and considerations: Nachpressen is usually conducted with the same equipment (hydraulic or pneumatic press) but at lower pressure and for a shorter duration to limit extraction of undesirable compounds. Temperature control and protection against oxidation are important. In wine contexts, the second-press juice is sometimes labeled as “press wine” and fermented separately from the first-press juice.

Quality and economics: The technique increases overall yield and reduces waste, but can affect stability, mouthfeel, and astringency due to higher tannin and phenolic content. To maintain quality, cold clarification and careful handling are common, and the decision to perform nachpressen depends on grape variety, maturity, and the desired wine style or juice grade. In some cases, particularly with delicate varieties, winemakers skip nachpressen.

See also: pressing (winemaking), pomace, must, tannins, juice yield.