Press juice is the grape juice, or must, that is produced after pressing the white grapes. This is in contrast to ‘free-run juice’ that is already released from the grapes before pressing. The pressing releases more aromas, colors, acids and phenols from the skins and stems of the grapes into the must. The pressed juice can be (partly) mixed with the free-run juice, or can be vinified separately for possible blending after vinification to make a more balanced wine. For red wines fermentation takes place before pressing, here the distinction is made between ‘free-run wine’ and ‘press wine’.