3.Crushing and squeezing
The next step in the production of wine is crushing the grapes. Today this operation is performed with special mechanical presses, which replaced the traditional trampling of the grapes. For thousands of years men and women have performed the 'harvest dance' in the barrels and presses. With the use of mechanical presses, the romance and the rituals disappeared from this stage of the winemaking. However, the sanitary benefits from mechanical crushing must not be neglected. The mechanical presses improve the quality and longevity of the wine, thus reducing the need for added preservatives. The crushing of grapes is necessary to release the grape juice and thereby allow boiling of the alcohol. The process of squeezing represents separation of the must from the solid parts of the cluster. The quality of the wine depends on the intensity of squeezing. The further storage of the wine leads to oxidation of the colored substances resulting in a reduction of wine coloration. So, after 5-8 days of onset of boiling, the wine should be decanted and the solid parts should be drained.