préseléssel

Préseléssel is the Hungarian term for the technique of extracting liquids from solid plant material by applying mechanical pressure. The base noun préselés means pressing, and préseléssel is the instrumental form indicating the action carried out by pressing. The concept is used across several food and beverage industries, notably in winemaking, fruit juice production, and olive oil extraction.

In winemaking, grapes are crushed and then pressed to release juice (must) from the solids while limiting undesirable extraction from skins and seeds. Different press types—grape presses, hydraulic presses, and belt presses—allow varying pressure levels and juice qualities, producing fractions such as free-run juice and pressed juice. In fruit juice production, pressing isolates juice from the fruit flesh, after which the juice may be clarified, clarified and pasteurized, or processed for shelf stability.

In olive oil production, pressing has historically been the method to extract oil from olives. Modern mills often combine pressing with centrifugation, but traditional and artisanal methods may still rely on pressing. The term cold pressing refers to applying limited heat during extraction to preserve aroma, flavor, and nutritional qualities; temperatures and pressures are adjusted according to crop and desired quality.

Equipment commonly associated with préseléssel includes various types of presses (grape presses, hydraulic presses, screw or belt presses), often constructed from stainless steel and integrated with temperature and sanitation controls. The technique remains foundational in traditional methods while increasingly complemented or replaced by continuous extraction technologies in large-scale operations.