Nyomásbítés

Nyomásbítés is a Hungarian term that translates to "compression" or "pressing" in English, but it specifically refers to the process of making wine in a gentler manner than traditional crushing. Instead of aggressive mechanical methods that can break seeds and stems, nyomásbítés utilizes more delicate techniques to extract juice from grapes. This often involves using pneumatic presses or basket presses, which apply gradual and even pressure. The goal is to separate the juice from the skins, pulp, and seeds with minimal agitation, thereby preserving the delicate aromas and flavors of the fruit. This method is particularly favored for white wines and rosés, as well as for certain red grape varieties where avoiding harsh tannins from broken seeds is desired. The resulting juice, often called free-run juice or lightly pressed juice, is typically of higher quality, with a cleaner profile and less risk of phenolic bitterness. This careful extraction contributes to wines that are perceived as more elegant and refined. The distinction between traditional crushing and nyomásbítés lies in the intensity of pressure applied and the resulting level of cellular breakdown of the grape.