Which winemaking process occurs first, crushing or fermentation?

In the winemaking process, crushing is the first step that occurs before fermentation. During crushing, grapes are pressed to release their juice, which contains sugars and other compounds essential for fermentation. This initial step is crucial as it breaks the skin of the grapes and allows for the extraction of juice, flavors, and color components from the grape berries.

After crushing, the grape juice, along with skins and seeds (if red wine is being produced), undergoes fermentation. This process involves the conversion of sugars present in the juice into alcohol and carbon dioxide by the action of yeasts.

Following the fermentation process, other steps such as filtration and bottling occur, making crushing an essential precursor to fermentation in the overall winemaking sequence. Thus, understanding the order of these processes is fundamental to winemaking.