Safterei
The cold-pressed juices produced by Safterei are made by a form of pasteurization known as Pascalization or High pressure processing (HPP). Instead of using heat for preservation, the raw juice is exposed to be pressured by thousands of pounds. Using this method the flavor and the nutritional value of the juice is not damaged.
Winemaking
Pressing is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins. Pressing is not always a necessary act in winemaking; if grapes are crushed there is a considerable amount of juice immediately liberated (called free-run juice) that can be used for vinification. Typically this free-run juice is of a higher quality than the press juice. Pressed juice is typically lesser in quality due to the release and increase of total phenolic compounds, as well as browning index and the C6-alcohol levels. These compounds are responsible for the herb-like taste perceived in wine with pressed grapes. However, most wineries do use presses in order to increase their production (gallons) per ton, as pressed juice can represent between 15%-30% of the total juice volume from the grape.