Whether you run a boutique winery or a large-scale operation, choosing the right wine press directly impacts wine quality, yield, and style. Pressing is the key unit operation that separates juice or wine from skins. Pressure, press design and operating strategy change yield, solids content and phenolic extraction — all of which affect juice clarification and final wine style.
At Tiantai Solutions, we supply advanced winery equipment designed to maximize efficiency while preserving the delicate character of your grapes. Our range of batch and continuous presses helps winemakers worldwide achieve consistent, high-quality results.
Types of Presses & Their Effects
Batch (basket) Presses — simple, gentle
Traditional vertical basket presses where the head lowers and compresses skins; juice flows radially through perforations.
- Pros: Gentle action, low shear, well-suited to delicate white-wine whole-cluster pressing and small-lot craft production.
- Cons: Uneven drainage (outer cake dry, centre still wet), lower total yield versus modern presses, limited ability to reach “paper-dry” solids; lower extraction of skin phenolics.
- Typical capacities: 4 to 100+ tons per batch (practical sizing depends on must type).
For wineries needing gentle basket pressing for premium whites, see our small-lot basket presses and retrofit conversion kits — engineered for even loading and fast cleaning.
Membrane / Bladder / Bladder-style Presses — commercial standard
Horizontal stainless cylinder with an inflatable membrane or bladder that applies even pressure and forces juice through central or side juice channels. Loading via door or axial feed; inflation squeezes solids against perforated walls; juice collects in a pan and is pumped away.
- Pros: Higher yields than basket presses, more even extraction control, programmable multi-stage cycles (e.g., progressive pressures 0.5→1→2 atm), optional flow-controlled pressing, oxygen-minimizing inert-gas reservoirs for reduced oxidation.
- Cons: Practical minimum loads sit around 20% of rated capacity to ensure proper juice channel coverage. Capital cost is higher than that of simple presses.
- Typical use: Most commercial wineries choose membrane presses for consistent yields and automated cycles.
Our membrane presses include multi-stage pressure profiles and optional flow-rate control. Request a datasheet and onsite sizing analysis.
Continuous (screw/auger) Presses — high throughput
Grapes are conveyed by a helical screw through a gradually narrowing restriction; juice is collected at multiple points along the screw corresponding to increasing pressures.
- Pros: Continuous operation with very high throughput (can reach tens of tons per hour), useful for very large wineries or cooperatives. Grapes feed into a hopper and move along a helical screw toward an adjustable restriction at the exit. Pressure builds progressively, with juice collected at multiple points corresponding to increasing pressure levels.
- Cons: Higher mechanical shear — increased skin and seed damage that can raise phenolic and mineral extraction; higher solids in juice that may require extra clarification steps; less gentle than batch and membrane presses.
- Typical use: Large-scale production where throughput and speed outweigh subtle extraction control.
Guidance & Capacity Considerations
Sizing
Must type matters: For the same press size, macerated red musts occupy 1.5–2× the original grape weight compared to crushed, destemmed white grapes. Whole-cluster pressing holds about ⅓ the capacity of crushed/destemmed grapes.
Harvest peak loads: Use peak daily harvest tonnage and realistic cycle times to decide the number and capacity of presses. Example: if a press cycle is about 3 hours and you run two shifts, compute how many cycles/day per press and size accordingly.
Minimum operating fill: For membrane presses, avoid running below 20% fill — otherwise performance and yield suffer.
Operational tradeoffs — Yield vs. Quality
Basket presses: lower yield, gentler extraction → good for delicate white wines.
Membrane presses: higher yield and finer control → balanced for whites and many reds when combined with controlled maceration.
Continuous presses: highest throughput but risk of over-extraction and higher solids → best for large volume, lower-extraction styles or when downstream clarification capacity exists.
Our equipment delivers:
Gentle, controlled pressing that protects delicate aromas and minimizes undesirable extractions
Flexible programming for custom cycles tailored to your grape varieties and wine style
Durable stainless-steel construction built for easy cleaning and long service life
Optional upgrades like automated controls, inert gas systems, and integrated flow monitoring
Ready to elevate your pressing process?
Contact our team today for personalized recommendations, capacity planning, or a custom quote. Discover how the right wine press can transform your harvest into exceptional wines.
