WSET Level 2 Wine Practice Exam 2025 – Complete Prep Guide

The main purpose of pressing grapes in winemaking is to extract as much liquid as possible. During the pressing process, grapes are crushed and squeezed to separate the juice from the skins, seeds, and stems. This is a crucial step because the juice contains the sugars, acids, and other compounds that will ferment into wine. Moreover, the manner and extent of pressing can influence the style and character of the resulting wine; for example, pressing too hard might extract unwanted tannins from the skins, which could affect the taste and texture of the wine.

While there are other considerations in the winemaking process, such as reducing the number of seeds and improving flavor, the primary goal during pressing is efficient liquid extraction. Enhancing flavor and aerating the juice are secondary effects but not the primary intention behind this critical stage of winemaking.