Pressing forward: The evolution of crushing and pressing

As advancements in crushing and pressing technology continue to reshape winemaking, the industry is embracing innovation to enhance efficiency, juice quality and sustainability. Speaking to Grapegrower & Winemaker, our managing director at FB*PROPAK, Paul Baggio, explains the latest developments and trends related to this essential winery equipment.

Q: What are the most significant advancements in crushing and pressing technology that have emerged recently, and how are they impacting winemaking efficiency and quality?

One of the most notable shifts in recent years has been the migration of crushing and destemming to the harvester, allowing grape stems to be returned to the vineyard as organic matter. This has lessened the burden on traditional winery crushers and placed more emphasis on the press as the primary point of juice extraction. With grapes now arriving as whole berries or in juice form, rather than as stem-laden must, press systems are playing a larger role in quality extraction and yield.

This change has simplified the liquid separation process and led to a noticeable increase in free-run juice volumes. The quality benefits are clear: eliminating stem material early in the process reduces harsh phenolic pickup and enhances aromatic purity. Press systems now focus less on speed and more on intelligent, robust design—offering smart automation, easier cleaning, and reduced need for complex bag changes. Affordable, durable press options are increasingly capable of handling this new intake profile, making it more viable for winemakers to scale quality production efficiently.

Q: How are Australian and New Zealand wineries adapting to the trend of more gentle pressing techniques to enhance juice quality while maintaining efficiency?

Winemakers today are more technically attuned to what constitutes “gentle” pressing than ever before. In the 1980s and ’90s, “soft pressing” referred to a clear departure from the harsher screw press systems of the time. Membrane presses—symbolised by pillow-like inflation against the berries—became the gold standard for delicate extraction.

However, in the last decade, the industry’s understanding of juice and wine solids—especially phenolic and oxidisable components—has matured significantly. As a result, the conversation has shifted from simply pressing softly to managing solids holistically across the entire vinification process.

Many wineries are embracing systems- thinking in winery design, focusing on every step from grape receival to press discharge. Rather than relying solely on gentle mechanical action, winemakers are integrating smarter automation, better solids management, and optimised flow to achieve quality outcomes. The future lies not just in gentleness, but in intelligence and continuity—allowing for high yields without compromising aromatic finesse or phenolic balance.

Q: What role do automation and sensor technology play in modern crushing and pressing equipment, and how are they improving consistency and precision?

Automation and sensor technology are transforming how wineries manage extraction. The key isn’t just smart presses—it’s integrated systems that reduce stops and inefficiencies throughout the production line. From grape receival bins through to jetting and drainage design, every element contributes to juice yield and quality.

Load cells on presses now offer real- time weight feedback, enabling dynamic press cycle adjustments. Automated press tank turns and sensor-linked feed valves allow presses to run intuitively with minimal human input. Even drain screen finishes—such as high- polish B2 finishes—are helping reduce blinding during red wine vinification, increasing efficiency.

Smarter systems also allow grape receival units, pumps, and presses to communicate, improving loading efficiency and reducing downtime. There’s a growing recognition that simplicity in design, combined with robust automation, often outperforms over-engineered solutions in the long term. In this landscape, speed is becoming a less relevant metric— continuous, reliable operation is what matters most.

Measurement systems inline are also available for modern press systems, managing colour extraction, free-run volumes and yield for example.

Q: What advancements in membrane press technology are enabling winemakers to achieve greater extraction control while optimising juice yield?

Modern membrane presses are now equipped with intelligent controls that adjust inf lation pressures and cycle durations based on grape variety, load weight, and target extraction profiles. Adaptive press programs can now differentiate between free-run, light press, and hard press fractions in real time, helping winemakers tailor juice collection precisely.

Some systems offer sectional inflation zones for more controlled pressure distribution, improving both yield and phenolic control. Newer models also prioritise faster clean-in-place (CIP) systems, reducing downtime and labour requirements. These improvements have allowed winemakers—particularly in premium white wine regions like the Adelaide Hills or Marlborough— to achieve higher juice clarity, more delicate aromatics and increased operational efficiency.

The adoption of selected membrane technologies is already enabling the removal of browning fractions from heavily pressed white juice and, similarly, the reduction of phenolic overloads from red wine pressings. The ability to treat these heavy press fractions using tangential flow membranes — in real time and in parallel with traditional continuous bag or screw press systems — raises a broader question: as winemaking evolves, do pressing systems need to remain as specialised or intuitive for quality extraction?

Juice and wine pressing may increasingly shift focus back toward yield and long- term operational autonomy, with the finesse of quality refinement handled downstream by targeted membrane treatments. The growing uptake of membrane technology for solids management — particularly in juice handling and post-fermentation lees — and increased investment in high solids crossflow (HSXF) systems, further indicates a clear trend in this direction.

Q: With sustainability being a growing concern in winemaking, what innovations in crushing and pressing equipment are helping reduce water and energy consumption?

Sustainability has become central to equipment design, particularly in water and energy use. Modern presses now offer closed-loop water systems for bladder inflation, reducing reliance on mains supply. Enhanced CIP systems use targeted spray patterns and less water per cycle, while high-efficiency motors and programmable logic controls (PLCs) reduce power draw.

In Australia and New Zealand, where water conservation is critical, many wineries are adopting presses that minimise rinse cycles and reclaim rinse water for non-critical tasks. Solar-powered systems and night-time energy load shifting are also being explored, especially in off-grid or regional locations.

Q: How are equipment advancements addressing the challenge of processing high-tannin grape varieties while minimising undesirable phenolic extraction?

Processing high-tannin varieties like Shiraz or Cabernet Sauvignon requires precise control to avoid extracting bitter or astringent compounds. Advances in press membrane control and tank maceration integration allow wineries to apply pressure more selectively, separating free-run juice earlier and applying minimal pressure to later fractions.

Temperature control, gentle must handling, and the ability to vary press cycles mid-run based on sensor data all contribute to better phenolic management. These features are increasingly important in Australia, where climate variability can cause tannin levels to spike unpredictably

Q: How do new crushing and pressing technologies compare in terms of maintenance requirements and operational longevity for wineries?

Modern systems prioritise stainless steel construction, modular designs, and fewer moving parts—all of which enhance durability and reduce service intervals. Self-cleaning features and remote diagnostics reduce manual intervention, which is particularly valuable in Australia’s labour- constrained regions.

Additionally, presses with simplified hydraulic systems or electric drive mechanisms reduce maintenance complexity. For many wineries, long- term value now hinges on equipment that balances uptime, robustness, and ease of use—rather than just the initial capital cost.

Q: With the rise of alternative varietals in Australia, how are crushing and pressing systems evolving to accommodate different grape characteristics?

As growers increasingly experiment with varieties like Fiano, Tempranillo and Grüner Veltliner, pressing systems are being adapted to handle a broader spectrum of skin thickness, bunch structure and juice yield.

Some wineries are investing in smaller, modular presses that allow flexible batch processing and precise pressure control. Variable press programs tailored to grape type are now standard, and new filtration systems are better equipped to handle turbid juice from less conventional cultivars. This adaptability helps winemakers experiment confidently without compromising yield or quality.

Q: Looking ahead, what emerging trends or technological innovations do you foresee shaping the future of crushing and pressing in winemaking?

Artificial intelligence and machine learning are set to revolutionise press operation by enabling real- time optimisation based on grape composition, yield goals and past performance. We’ll also see continued miniaturisation and modularity— allowing boutique and mid-sized wineries to access high-end capabilities without large infrastructure.

On a broader level, environmentally sustainable design will become a competitive advantage. Expect more all-in-one systems with reduced waste, energy and labour inputs, as well as designs tailored to carbon-neutral or regenerative winemaking practices.

For more info on our range of press solutions for your winery, please contact us HERE