What Wine Press Should I Choose?
A practical guide to pneumatic membrane presses (open, closed, inertgas), basket presses, and screw presses — with pros & cons, use cases for white vs red wines, and a step‑by‑step selection matrix.
Why pressing matters
Pressing separates juice from skins, seeds and pulp — but it also shapes acids, sugars and phenolics that define aroma, texture and taste. Gentle programs generally deliver cleaner juice with less fining, while harsher pressing increases yield at the expense of quality. Choosing the right press and pressure curve lets you tune tannins and flavor for your style.
Wine press types and typical use
Pneumatic membrane (bladder) presses
Batch operation • Programmable • Open / Closed / Inertgas
Large horizontal drum with an internal inflatable membrane. The drum can rotate; the bladder inflates and deflates in steps to apply uniform pressure. Computer control lets you set pressure, hold time and rotation for repeatable cycles.
- Best for: Whites & rosés; quality‑focused reds; whole‑cluster programs
- Strengths: Gentle, even pressure; high free‑run; customizable programs; easy to automate
- Watchouts: Larger footprint than capacity suggests; requires compressed air and trained operators
Basket presses (vertical)
Artisanal control • Gentle tannin extraction • Smaller batches
Fruit is loaded into a vertical basket/cage. Pressure is applied from top and bottom (today typically hydraulic). With no tumbling of the cake, basket presses excel at fine, soft phenolics.
- Best for: Premium reds; small lots; trial and parcel selections
- Strengths: Highest juice quality; elegant tannins; simple maintenance
- Watchouts: Lowest yields; manual handling; batch‑to‑batch cleaning
Screw presses (horizontal & continuous)
High throughput • Adjustable compression • Industrial setups
Horizontal screw presses compress grapes along a perforated drum; continuous variants use an Archimedes screw for non‑stop intake. They prioritize capacity and extraction over finesse.
- Best for: Large wineries targeting maximum efficiency
- Strengths: Highest throughput; continuous operation (on continuous models)
- Watchouts: Harsher extraction; potential seed/skin pickup; not suited to premium aromatic whites
Selection matrix: match press type to wine style & scale
| Criteria | Pneumatic (Open/Closed/Inertgas) | Basket (BP/QBP) | Screw / Continuous |
|---|---|---|---|
| Wine style target | Clean, aromatic whites; precise rosé; gentle red programs | Premium reds; small lots; terroir selection | Bulk/industrial; robust styles |
| Juice/wine quality | High (programmable gentle cycles) | Highest (soft phenolics, minimal fining) | Variable (higher solid pickup risk) |
| Throughput | Medium–High (batch; 1–3 h cycles) | Low–Medium (manual handling) | Very High (continuous possible) |
| Labor intensity | Low–Medium (automated) | High (loading/cleaning between batches) | Low (continuous), Medium (horizontal) |
| Footprint | Medium (industrial setup) | Small–Medium | Large (utilities + safety clearances) |
| Oxidation control | Closed/Inertgas variants minimize O₂ pickup | Open system; careful handling required | Open system |
SRAML press range
VPi Inertgas pneumatic presses
Hermetically closed pressing with inert gas environment to preserve aromatics and color, ideal for delicate whites and premium rosé.
VP Standard pneumatic presses
Open/closed configurations with advanced automation and customizable programs for reliable, repeatable quality across varieties.
VPe Eco pneumatic presses
Efficient, user‑friendly models for wineries scaling up to automated pneumatic pressing with compact footprints.
BP Basket press (mono‑cylinder)
Gentle vertical pressing for small lots and premium reds where finesse and artisanal control are paramount.
QBP Quad‑cylinder basket press
Modernized basket press with hydraulic actuation and improved ergonomics for consistent, high‑quality extraction.
How to choose: 7 questions to define your press
- Product mix: Share target split between whites, rosés, and reds.
- Daily/seasonal intake: Tons per shift and peak days; whole clusters vs crushed vs fermented mass.
- Quality goals: Aromatic retention, skin contact plans, phenolic targets.
- Automation level: Manual vs programmable cycles; data logging; remote access.
- Cellar constraints: Space, floors, drains, utilities (power, compressed air, inert gas).
- Cleaning strategy: CIP expectations (e.g., automated channel washing, Pulse AIR), changeovers.
- Integration: Upstream reception, destemming/crushing, pumps, tanks and downstream filtration.
Need help dimensioning? Use our quick intake checklist or request a tailored concept.
FAQs
- Is a basket press only for red wines?
- No. While many wineries prefer basket presses for reds due to softer tannin extraction, they can be used across styles when yield is secondary to finesse.
- Open vs closed pneumatic press?
- Open drums vent to atmosphere; closed drums can be sealed to manage O₂ and aroma. Inertgas presses add the ability to fill with inert gas for maximum protection.
- Typical press cycle time?
- From ~1 to 3 hours depending on program, variety and grape condition. Automation (e.g., smart adaptive steps) can shorten cycles while maintaining quality.
- Can I retrofit axial loading or special connections?
- SRAML offers axial loading diameters and accessories to match your pump and cellar layout; consult model pages for DN sizes and options.
Related resources
Wine press buying guide: how to choose the right press for your winery
What wine press should I choose? If you are evaluating equipment for a new cellar or an upgrade before harvest, the decision comes down to your target wine styles, daily intake, and the balance between yield, quality, and labor. This SEO guide summarizes the key considerations and keywords buyers use when comparing pneumatic (bladder) presses, basket presses, and screw / continuous presses.
Key decision factors
- Grape format: whole clusters for delicate whites and premium rosé benefit from gentle, programmable pneumatic cycles (open/closed/inertgas). Crushed grapes and fermented pomace can also be handled with tailored pressure profiles.
- Quality vs yield: basket presses deliver the softest phenolics and the cleanest juice, typically at lower yields; screw and continuous systems maximize throughput but can extract more solids and seed tannins.
- Oxidation control: closed and inertgas pneumatic presses reduce oxygen pickup and preserve aromatics, color, and freshness.
- Throughput & labor: continuous systems run non‑stop with minimal handling; pneumatic presses offer automated batches; basket presses require more manual loading and cleaning between lots.
- Space & utilities: confirm footprint, floor loads, drainage, compressed air, and gas supply; plan for cleaning (CIP) and changeovers.
Which press for which style?
White wines & rosé: Choose a pneumatic membrane press. Closed or inertgas variants help protect thiols and esters, delivering bright, fruit‑forward wines with low oxidation. Programmable steps and rotation yield high free‑run and clean press fractions.
Premium red wines: For small parcels and precision lots, a basket press offers elegant tannin extraction with minimal seed pickup. Expect lower yields and more hands‑on operation in exchange for finesse.
High‑volume production: Screw and continuous presses prioritize efficiency and capacity. They are suited to industrial setups where maximum throughput is the primary KPI.
SRAML solutions by need
- VPi Inertgas pneumatic presses — hermetically closed environment with inert gas for delicate whites and premium rosé. Explore VPi
- VP Standard pneumatic presses — reliable open/closed operation with advanced automation for consistent quality across varieties. See VP
- VPe Eco pneumatic presses — compact, user‑friendly models ideal for wineries scaling up to automated pneumatic pressing. See VPe
- BP / QBP Basket presses — gentle vertical pressing for premium reds and small lots. BP – QBP
Common search terms we address
wine press for white wine • best press for red wine • pneumatic vs basket press • inert gas wine press • closed vs open wine press • membrane press cycle time • grape press size calculator • gentle pressing for aromatic whites • basket press tannins • continuous screw press efficiency
Next steps
Share your intake (tons/shift), varieties, preferred styles, and cellar constraints. Our team will propose the optimal press size, drum configuration, loading method, and program strategy for your goals, with options for inert gas management and cleaning routines.
© SRAML. Technical data, options and availability subject to change without notice. Product names and marks are property of SRAML.